Ingredients

• 3 tablespoons light olive oil, divided
• 1 cup cherry tomatoes, cut in half
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1/2 head garlic, unpeeled
• 1 cup bow-tie pasta
• 1/2 cup Hormel® Pepperoni
• 1/2 cup cubed mozzarella cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon cracked black pepper

Directions

1. Arrange tomato halves, cut-side-up, in single layer on foil. Brush with 1 tablespoon oil. Sprinkle with sugar, salt and ground pepper.
2. Cut 1/2 inch off top of garlic head. Drizzle 1 teaspoon oil over garlic. Wrap in foil; place on baking sheet with tomatoes.
3. Bake tomatoes and garlic 45 minutes or until garlic is soft when pierced with knife.
4. Cook bow-tie pasta according to package directions; drain. Return to pan.
5. In small bowl, squeeze garlic into remaining 2 teaspoons oil; mash until smooth. Stir into pasta. Add pepperoni, tomatoes and cheese. Cook over medium heat, stirring, 1 to 2 minutes or until cheese starts to melt. Sprinkle with basil and cracked pepper.
6. Heat oven to 300°F. Place aluminum foil on baking sheet; brush with 1 tablespoon oil.