Spaghetti with Oven-Roasted Cherry Tomatoes

This vegetarian Italian pasta dish tastes best if you're using sun-ripened cherry tomatoes - that's how it's eaten in Italy. Since you are only using very few ingredients, make sure they are all of top-notch quality.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 1030 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 (16 ounce) package spaghetti
• 12 tablespoons extra-virgin olive oil , divided
• 3 pounds cherry tomatoes, halved
• 2 slices day old Italian bread, grated
• 1 ¼ cups freshly grated Pecorino Romano cheese
• 1 bunch fresh basil, torn into small pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.

Step 2

Arrange cherry tomatoes in a single layer on the prepared baking sheet. Season with salt and pepper and drizzle with 4 tablespoons olive oil.

Step 3

Combine grated bread, Pecorino Romano cheese, basil, parsley, garlic, and salt and pepper to taste in a bowl. Distribute mixture on top of the cherry tomatoes in the baking sheet and drizzle with remaining 5 tablespoons olive oil.

Step 4

Bake in the preheated oven until tomatoes are soft and topping is lightly browned, about 10 minutes.

Step 5

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Divide pasta between 4 plates and top with cherry tomato and toasted bread crumb mixture.