Spaghetti with Roasted Tomatoes

The chef found this recipe in the September 2010 Real Simple magazine, and decided to try it last night, since we have a back garden full of cherry tomatoes. He used garlic powder, because there were no garlic cloves in the house. For the herb mix, he used chives, parsley, a touch of dill, and dried basil.

The tomatoes smelled wonderful as they roasted, and the pasta was delicious and surprisingly filling. After the recipe there’s a picture of our pasta, in a serving bowl. It’s a beautiful and tasty summer dish, and one that we’ll have again.

Spaghetti with Roasted Tomatoes and Herbs

  • 12 oz spaghetti
  • 2 lb cherry tomatoes (about 6 cups)
  • 6 cloves garlic, smashed
  • 3 tbsp olive oil, plus more for serving
  • Kosher salt and black pepper
  • 1/2 cup chopped mixed fresh herbs (such as basil, parsley, chives)
  • Grated Parmesan cheese, for serving


  1. Heat oven to 400°F
  2. Cook pasta according to package directions; drain and return it to pot
  3. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper.
  4. Roast, tossing once, until the tomatoes begin to burst, about 20 to 25 minutes
  5. Toss the pasta with the tomatoes, herbs, and the remaining tbsp of oil
  6. Serve with the Parmesan and additional oil, if desired.

Makes 4 servings.



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