Spaghetti with Oven-Roasted Cherry Tomatoes recipe

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Ingredients

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

Nutrition Info

1030.3 calories
carbohydrate: 107 g
cholesterol: 38.7 mg
fat: 53.8 g
fiber: 8 g
protein: 31 g
saturatedFat: 12.6 g
servingSize: -
sodium: 582.9 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

  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.

Recipe Yield

4 servings

Recipe Note

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.

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