2 lbs cherry tomatoes
6 cloves garlic, smashed
3 Tbs olive oil, plus more for serving
Kosher salt and black pepper
1/2 cup chopped mixed fresh herbs (such as basil, parsley & chives)
shaved Parmesan, for serving
1) Heat oven to 400F. Cook the pasta according to the package directions; drain and return it to the pot.
2) Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 Tbs of the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast, tossing once, until the tomatoes begin to burst, 20 to 25 minutes.
3) Toss the pasta with the tomatoes, herbs and the remaining Tbs of oil. Serve with the Parmesan and additional oil, if desired.
Review: Tasty! It's the second time this week that I roasted veggies, but tomatoes roast a lot faster than root vegetables. The tomatoes were actually done before the spaghetti, so they had to hang out for just a little bit. They tasted awesome and the herbs added a nice flavor. I used basil and parsley, but wish I had chives. I think the chives would have been a great final touch. I guess I know what to change next time!
Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-roasted-tomatoes
No comments:
Post a Comment