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
- Heat oven to 400°F
- Cook pasta according to package directions; drain and return it to pot
- Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tbsp oil, 1/2 tsp salt, 1/4 tsp 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 tbsp of oil
- Serve with the Parmesan and additional oil, if desired.
Makes 4 servings.