Food Recipes Spaghetti With Roasted Tomatoes and Herbs 3.8 (507) 9 Reviews By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Hands On Time: 10 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts 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 ½ 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). Print Nutrition Facts (per serving) 364 Calories 19g Fat 37g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 364 % Daily Value * Total Fat 19g 24% Saturated Fat 4g 20% Cholesterol 10mg 3% Sodium 505mg 22% Total Carbohydrate 37g 13% Total Sugars 7g Protein 13g Calcium 247mg 19% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.