Spaghetti with Oven-Roasted Cherry Tomatoes

This vegetarian Italian pasta dish tastes best if you’re using sun-ripened cherry tomatoes - that’s how it’s eaten in Italy. Since you are only using very few ingredients, make sure they are all of top-notch quality.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.

Step: 2

Arrange cherry tomatoes in a single layer on the prepared baking sheet. Season with salt and pepper and drizzle with 4 tablespoons olive oil.

Step: 3

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.

Step: 4

Bake in the preheated oven until tomatoes are soft and topping is lightly browned, about 10 minutes.

Step: 5

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.

Per Serving: 1030 calories; protein 31g; carbohydrates 107g; fat 53.8g; cholesterol 38.7mg; sodium 582.9mg.

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