Spaghetti Redux

Spaghetti has been my go-to weeknight meal for as long as I can remember. And yes, often the canned sauce kind. But since we discovered this lovely, basic, incredibly fresh version; we hardly reach for those jars. So easy, so tasty. Even my dear husband makes it for me!

spaghetti redux

Spaghetti with Roasted Tomatoes
Adapted from Real Simple

12 oz spaghetti (3/4 box)
2 pounds grape or cherry tomatoes
1 medium onion, coarsely chopped
8 cloves of garlic, peeled and crushed
4 tablespoons of olive oil
1 teaspoon of Kosher salt, plus more to taste
A few grinds of black pepper, to taste
1/2 cup chopped fresh herbs (I usually use basil, parsley and oregano)
Freshly grated Parmesan, for serving

Preheat the oven to 400°F.
On a rimmed baking sheet, toss the tomatoes, onion, garlic, 3 tablespoons of the oil, 1 teaspoon salt, and a few grinds of pepper. Roast the tomato mixture until they begin to burst and the onion starts to get soft, about 30 to 35 minutes.
Meanwhile, cook the pasta according to the package directions. Drain and return it to the pot. Toss the pasta with the tomato mixture, chopped herbs, and remaining tablespoon oil.
Serve with the Parmesan and additional oil (if desired).

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