Spaghetti with Oven-Roasted Cherry Tomatoes

Name: Spaghetti with Oven-Roasted Cherry Tomatoes
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 2/3 cups cherry tomatoes (about 400 grams); 1 tablespoon capers (packed in salt, rinsed); 3 tablespoons grated Parmesan cheese; 3 tablespoons breadcrumbs; Garlic powder, to taste; Oregano, to taste; Salt and olive oil, to taste; 12 ounces spaghetti (about 350 grams)

Delizie e Pasticci @Delizie_e_pasticci

Spaghetti with Oven-Roasted Cherry Tomatoes

Delizie e Pasticci @Delizie_e_pasticci

Saved

Ingredients

1 hour

Serves 4 servings

2 2/3 cupscherry tomatoes (about 400 grams)
1 tablespooncapers (packed in salt, rinsed)
3 tablespoonsgrated Parmesan cheese
3 tablespoonsbreadcrumbs
Garlic powder, to taste
Oregano, to taste
Salt and olive oil, to taste
12 ouncesspaghetti (about 350 grams)

Saved

Steps

1 hour

1

Wash and cut the cherry tomatoes in half. Place them in a bowl and add salt, oregano, and the rinsed capers to remove excess salt. Add a pinch of garlic powder and a drizzle of olive oil. Mix everything together and let it marinate for 10 minutes.
2

Meanwhile, line a baking sheet with parchment paper. Arrange the tomatoes on the sheet, cut side up. Sprinkle with Parmesan cheese and breadcrumbs, drizzle with olive oil, and bake at 350°F (180°C) for 20 minutes. Then broil for an additional 5 minutes.
3

While the tomatoes are baking, cook the spaghetti in plenty of salted water. Once cooked, add the pasta to the baking sheet with the tomatoes and mix well. Serve the spaghetti immediately.