Spaghetti With Roasted Tomatoes and Herbs

By khoglan1

Ingredients

• 12 * 12 ounces spaghetti (3⁄4 box)
• 2 * 2 pounds cherry tomatoes (about 6 cups)
• 6 * 6 cloves garlic, smashed
• 3 * 3 tablespoons olive oil, plus more for serving
• * kosher salt and black pepper
• 1/2 * 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
• * shaved Parmesan, for serving

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

1. Heat oven to 400° F. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until the tomatoes begin to burst, 20 to 25 minutes.
3. Toss the pasta with the tomatoes, herbs, and the remaining tablespoon of oil. Serve with the Parmesan and additional oil, if desired.