Sunday, August 21, 2011

Spaghetti With Roasted Tomatoes and Herbs


  • 12 ounces spaghetti (3⁄4 box)
  • 2 pounds cherry tomatoes (about 6 cups)
  • 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


  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).

Source:  Real Simple By Kate Merker, September 2010


Cat Chat With Caren And Cody said...

too funny! I hadn't even read your blog yet today and I made something quite similar for dinner tonight. I used whole wheat pasta though.

Catherine said...

Dear Gina, What a delicious lunch or dinner. I just love it! Blessings, Catherine xo

Visit Our Etsy Shop