Spaghetti With Roasted Tomatoes and Herbs

Spaghetti with roasted tomatoes
Photo: Lisa Hubbard
Hands On Time:
10 mins
Total Time:
30 mins
4 serves


  • 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


  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).

Nutrition Facts (per serving)

364 Calories
19g Fat
37g Carbs
13g Protein
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.

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