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4 heads Garlic
1/2 cup Chicken Broth
4 Tablespoons Olive Oil
2 Sprigs Rosemary
2 Sprigs Thyme
Salt
Fresh ground Pepper
1 pint Grape Tomatoes, halved
1/2 cup freshly grated Parmesan Cheese
2 Tablespoons Italian Seasoning
1 (16 ounce) can evaporated Milk
1 (500 gm) package Angel Hair Pasta
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Preheat oven to 400 F. Cut about 1/4 inch from the top of the garlic bulbs. Pour chicken broth in oven proof dish. Place bulbs on top of broth, place thyme and rosemary on top of garlic and sprinkle with pepper. Cover dish with tin foil. Placed halved tomatoes in another oven proof dish. Pour 1 Tbsp olive oil over tomatoes. Cover with foil. Put both dishes in oven for 1 1/4 hours, checking garlic every now and then. If the dish is getting dry add a bit more chicken broth. Uncover both dishes and roast for another 10 minutes. Take out of oven. Fill large pot with hot water and add about 1 Tablespoon olive oil. Bring water to a boil. Add pasta and cook until tender, about 10 minutes. Drain water and put pasta back into pot. When garlic is cool enough to handle, squeeze bulbs into food processsor, add tomatoes, Italian seasoning, evaporated milk, parmesan, salt and pepper to taste. Process for about two minutes. Add to drained pasta, stir to mix. Pass extra parmesan to sprinkle on each serving.
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