Spaghetti with roasted Tomatoes and herbs

A simple dish, but I think some people forget the awesome power of a few cherry tomatoes. (There are herbs in there, I swear!)

Spaghetti with roasted Tomatoes and herbs
(via RealSimple)

12 ounces spaghetti (3?4 box)
2 pounds cherry tomatoes (about 6 cups)
6 cloves garlic, smashed
3 tablespoons olive oil, plus more for serving
kosher salt and black pepper
1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
shaved Parmesan, for serving

  1. Heat oven to 400° F. 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 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes.
  4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

NOTE: I roasted some asparagus with the tomatoes just for good measure.

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