Food Trends

Spaghetti with Oven-Roasted Cherry Tomatoes Recipe

"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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  • 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 1/4 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
  • Directions

  • Prep
  • Cook
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    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.

    Nutrition Facts

    Per Serving: 1030 calories;53.8 g fat;107 g carbohydrates;31 g protein;39 mg cholesterol;583 mg sodium.Full nutrition
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