from Harvest Kitchen cookbook
1 bulb garlic
1/4 cup plus 2 teaspoons olive oil, divided
14.5 oz. can diced tomatoes
2 to 3 teaspoons dried basil
1/4 to 1/2 teaspoon red pepper flakes
salt to taste
16 oz package linguine pasta, uncooked
Slice 1/4 inch off top of garlic bulb; drizzle with 2 teaspoons olive oil. Wrap in aluminum foil; bake at 350 degrees for 25 minutes. Remove garlic from oven and let stand. In a large bowl, combine tomatoes ans seasonings; mix well. Remove garlic from aluminum foil and squeeze out cloves. Chop finely and and add to tomato mixture. Refrigerate for at least 2 hours. When ready to serve, cook pasta according to package directions; drain. Combine hot pasta with cold tomato sauce; mix well.
Who's Joe? I don't know Joe... I may have to rename this dish. The cold tomato sauce really took down the temperature of the pasta, so next time I'll try to take it out of the fridge a little earlier so it doesn't change the temperature of the pasta so much.