Spaghetti With Roasted Tomatoes and Herbs
Serves 4|
Hands-On Time:
10m
|
Total Time:
30m
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
- Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
- Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes.
- Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).
Nutritional Information
- Per Serving
- Calories 364
- Fat 19g
- Sat Fat 4g
- Cholesterol 10mg
- Sodium 505mg
- Protein 13g
- Carbohydrate 37g
- Sugar 7g
- Fiber 5g
- Iron 2mg
- Calcium 247mg
What does this mean? See Nutrition 101.
Quick Tip
These garlicky tomatoes also make a flavorful side dish for steak, pork and lamb chops, and eggs. Or use them as a topper
for toasted bread.
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