INGREDIENTS:
- 1 lb. spaghetti or alfredo
- 6 cloves garlic, unpeeled
- 10 ounces fromage blanc
- 8 oil-packed sundried tomatoes, minced
- Salt and pepper to taste
- Olive oil
INSTRUCTIONS:
- Cook pasta in boiling salted water until tender, drain, and toss with 2 Tbsp. olive oil. Set aside to cool.
- Preheat oven to 350°F. Place the unpeeled garlic cloves in a shallow baking dish and drizzle with 2 Tbsp. olive oil.
- Bake the garlic in the heated oven for 35 minutes, taking them out and stirring them around periodically during this time. Bake them until they are slightly discolored and rather soft.
- Cool the garlic for a while and then squeeze them from the skins into a medium bowl. Mash the roasted garlic a bit with a fork, then pour in the minced tomatoes.
- Add the cheese and pasta, and drizzle the whole thing with the leftover oil that the garlic was roasted in. Use some salad tongs to toss the mixture.
This can be either served chilled or baked in a covered glass dish in the oven at 250°F until hot through, then served.
Will keep covered in plastic in the refrigerator for up to one week.
