Spaghetti with Oven-Roasted Cherry Tomatoes recipe
All Recipes World Cuisine Recipes European Italian
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 caloriescarbohydrate: 107 gcholesterol: 38.7 mgfat: 53.8 gfiber: 8 gprotein: 31 gsaturatedFat: 12.6 gservingSize: -sodium: 582.9 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti with Oven-Roasted Cherry Tomatoes
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.
Arrange cherry tomatoes in a single layer on the prepared baking sheet. Season with salt and pepper and drizzle with 4 tablespoons olive oil.
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.
Bake in the preheated oven until tomatoes are soft and topping is lightly browned, about 10 minutes.
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.