Spaghetti with Oven-Roasted Cherry Tomatoes

By kochbiene

4.5 / 5

20min

30min

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12 tablespoons extra-virgin olive oil divided
3 pounds cherry tomatoes halved
salt and freshly ground black pepper to taste
2 slices day old Italian bread grated
1 ¼ cups freshly grated Pecorino Romano cheese
1 bunch fresh basil torn into small pieces
2 tablespoons chopped fresh parsley
2 cloves garlic minced
1 (16 ounce) package spaghetti