Pasta Shells in Roasted Garlic Sauce

Servings 4

Ingredients:

• Pasta shells - 1 lb(450 gm)
• Garlic cloves - 1 whole bulb
• Tomatoes - 3-4, cubed
  
• Onion - 1 med, cubed
• Parmesan Cheese - 1/2 cup
• Shredded Italian cheese blend - 1 cup, (blend of Mozzarella, Provolone, Romano, etc)
• Sweet pea - 1/2 cup, steamed (optional)
• Italian/ flat-leaf parsley - 1/2 cup, chopped
  
• Chicken Bouillon cubes - 2 (you can alternatively use 2 cups of broth)
• Salt & pepper - to taste
• Extra Virgin Olive Oil

Methods:

• 1. In a baking sheet, arrange the chopped tomatoes and onions. Drizzle some olive oil on them and season with salt and pepper.
• 2. Put the whole bulb of the garlic, skin-on, in a piece of foil, drizzle with olive oil, salt and pepper. Loosely fold the foil and place it in the tray with the tomatoes.
  
• 3. Roast in the oven for 20-30 min, on 200F (400C), until the tomatoes and onions are crisp on the edges. No need to peal the tomatoes.
• 4. Peel the garlic cloves. Once roasted the peel comes of very easily. Place the tomatoes, onions, garlic with 1 cup of water in a blender and blend. You are looking for a coarse texture rather than smooth.
• 5. In a large non-stick pot heat 1 cup of water with the 2 bouillon cubes and stir until melted. Add the puree from the blender. Stir to combine, and simmer on low-med heat until it thickens up and reaches a sticky consistency.
• 6. Meanwhile, cook the pasta shells according to the package instructions. Drain and add them to the garlic sauce. Stir to combine. Taste for seasoning.
• 7. Add the peas* (if using), parsley and the Italian cheese blend. Stir to combine everything. Turn the heat off.
• 8. Serve on serving bowls and top with the Parmesan cheese before serving. Bon Appétit!

Hints:
* You can use any other steamed vegetables with this dish.
** I like to add 1 tsp of sugar when simmering the sauce for a little sweetness. However you can add or skip it upon your choice.