Instructions: PREHEAT oven to 350F. Cut top half off the heads of garlic. Place garlic in small ovenproof roasting pan. Add 1/2-cup stock and wine. Cover with foil, bake in oven for 30 to 40 minutes or until the garlic is soft. Remove garlic from the oven and set aside.

MEANWHILE, bring large pot of salted water to a boil for the pasta. Cook pasta for 10 to 12 minutes.

PREPARE SAUCE: Use a knife to remove the garlic from the skins. Place garlic in a blender with the roasted pepper, remaining stock and chopped rosemary. Pulse the blender until the sauce is blended but slightly chunky. Pour the sauce into a saucepan and warm it over low heat. Season with salt and pepper. Keep warm.

TO SERVE, drain the pasta, toss it in a bowl wit the sauce. Place and garnish with rosemary.

Serving Ideas : Grilled (5-oz) tuna steaks or grilled portobello mushroom caps, seasoned simply with salt and pepper, a little cooking spray.

Description: "Serve with grilled tuna or alone"

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