Tomato Mountain Farm

Recipe: Roasted Garlic and Onion Linguine

1-2 long red onions
approx. 1 head garlic (to taste)
vegetable oil
1/3 cup grated parmesan cheese
1/4 cup vegetable broth
2 tsp black pepper
1/2 tsp salt
12 oz linquine

Peel onion(s) and cut into 8 wedges. Peel garlic. Cut off and discard top one-fourth of garlic head. Place onion and garlic, cut sides up, in center of a piece of heavy-duty aluminum foil, coat with vegetable oil. Fold foil over onion and garlic, sealing tightly.

Bake at 350 degrees F for 1 hour or until onion and garlic are soft. Remove from oven and let cool. Scoop out garlic pump and discard skin. Mix garlic, onion, and cheese together as thoroughly as possible by hand or in a food processor.

Add broth, pepper, and salt. Mix very well. Set aside. Cook pasta as you normally would and drain. Add garlic mixture and toss lightly. Serve immediately.