November 1, 2011

Spaghetti with Roasted Tomatoes and Herbs

Introducing my absolute {newest} favorite way to eat spaghetti!

This is another Real Simple magazine recipe. The ingredients are simple, wholesome, and much tastier than just using marinara sauce from a jar!

Spaghetti with Roasted Tomatoes and Herbs

12 oz. of spaghetti {I used whole wheat}
2 pounds of cherry tomatoes {about 6 cups}
6 cloves of garlic, smashed
3 Tbsp. of olive oil, plus more for serving {I use extra virgin}
Kosher salt and black pepper
1/2 cup of chopped fresh herbs {such as basil, parsley, and chives}
Shaved Parmesan, for serving

Heat the oven to 400 degrees. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper. Roast, tossing once, until the tomatoes begin to burst, about 20 to 25 minutes.

Toss the pasta with the tomatoes, herbs, and the remaining tablespoon of oil. Top with the Parmesan cheese before serving. {I like buying a block of Parmesan and shaving it right onto the pasta}.


1 comment:

Sara said...

this looks (and sounds) uh-mazing! I''ll have to try it out! : )


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