Name: Spaghetti with Oven-Roasted Cherry Tomatoes
Prep time: 15 min
Cook time: 155 min
Ingredients: 12 tbsp olive oil, divided (extra-virgin ); 3 pounds cherry tomatoes (halved); salt and freshly ground black pepper; 2 slices Italian bread (day-old ); 1 cup Pecorino Romano cheese (freshly grated ); 1 bunch fresh basil (torn into small pieces); 2 tbsp fresh parsley (chopped ); 2 cloves garlic (minced); 1 (16 ounces) spaghetti (package )

Spaghetti with Oven-Roasted Cherry Tomatoes

James Pucos

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Prep Time 15 mins

Cook Time 2 hrs 35 mins

Cuisine Mediterranean

Servings 2

Calories 263 kcal

Ingredients

12 tbsp olive oil, divided extra-virgin
3 pounds cherry tomatoes halved
salt and freshly ground black pepper
2 slices Italian bread day-old
1 cup Pecorino Romano cheese freshly grated
1 bunch fresh basil torn into small pieces
2 tbsp fresh parsley chopped
2 cloves garlic minced
1 (16 ounces) spaghetti package

Notes

Preheat the oven carefully to 350 degrees F (175 degrees C). Shower a baking sheet with three tablespoons olive oil.

Orchestrate cherry tomatoes in a solitary layer on the readied baking sheet. Season it including salt and pepper and sprinkle with four tablespoons olive oil.

Consolidate ground bread, Pecorino Romano cheese, basil, parsley, garlic, and salt and pepper to taste in a bowl. Convey blend over the cherry tomatoes in the baking sheet and sprinkle with staying five tablespoons olive oil.

Heat in the preheated oven until tomatoes are delicate and garnish is gently cooked, around 10 minutes.

Heat an enormous pot of daintily salted water to the point of boiling. Cook spaghetti in the boiling water, blending at times, until delicate yet firm to the chomp, around 12 minutes. Channel. Partition pasta between 4 plates and top with cherry tomato and toasted bread morsel blend.

Nutrition Facts (Per Serving): Calories 263, Carbohydrates 19g, Protein 33g, Fat 1g

Keyword Cherry Tomatoes, Spaghetti with Oven-Roasted