Farmer's Market Spaghetti

By ldelmas

Ingredients

• 4 cups cherry tomatoes
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 2 Tbsp. olive oil
• 3/4 lb. spaghetti, uncooked
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• freshly ground black pepper

Preparation

Step 1

Heat oven to 400ºF. Toss tomatoes with garlic, rosemary, 2 Tbsp. cheese and oil; spoon into 13x9-inch pan. Bake 15 to 20 min. or until tomatoes start to burst.
Meanwhile, cook spaghetti as directed on package, omitting salt.
Discard rosemary from tomato mixture. Drain spaghetti, reserving 1/4 cup cooking water. Add to tomato mixture with dressing; mix lightly. Top with pepper and remaining cheese.
Kraft Kitchens Tips
Special Extra
Garnish with 1/4 cup chopped fresh basil.
How to Cook Tomatoes on the Stove Top
Omit rosemary. Cook spaghetti as directed on package, omitting salt. Meanwhile, cook tomatoes in dressing in large covered skillet on medium-high heat 8 min. Stir in garlic; cook, covered, 2 min. Drain spaghetti, reserving 1/4 cup cooking water. Add to tomato mixture with oil; mix lightly. Season with pepper; top with cheese. Garnish with 1/4 cup chopped fresh basil.