Spaghetti With Roasted Tomatoes and Herbs

Spaghetti with roasted tomatoes
Lisa Hubbard
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

12
ounces
spaghetti (3⁄4 box)
2
pounds
cherry tomatoes (about 6 cups)
6
cloves garlic, smashed
3
tablespoons
olive oil, plus more for serving
kosher salt and black pepper
1/2
cup
chopped mixed fresh herbs (such as basil, parsley, and chives)
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).
Kate Merker
August 2010

Nutritional Information

  • Per Serving
  • Calories 364
  • 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
What does this mean? See Nutrition 101.