Spaghetti With Roasted Tomatoes and Herbs

spaghetti-roasted-tomatoes
Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 364 calories
    • Fat 19 g
    • Sat Fat 4 g
    • Cholesterol 10 mg
    • Sodium 505 mg
    • Protein 13 g
    • Carbohydrate 37 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 247 mg
  • August 2010

Ingredients

  1. Check 12ounces spaghetti (3⁄4 box)
  2. Check 2pounds cherry tomatoes (about 6 cups)
  3. Check 6 cloves garlic, smashed
  4. Check 3tablespoons olive oil, plus more for serving
  5. Check kosher salt and black pepper
  6. Check 1/2cup chopped mixed fresh herbs (such as basil, parsley, and chives)
  7. Check shaved Parmesan, for serving

Directions

  1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes. 
  4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).