Why recepie famous for?
Vegetarian Italian pasta dish tastes best if you're using sun-ripened cherry tomatoes - that's how it's eaten in Italy. Since you are only using very few ingredients, make sure they are all of top-notch quality."
Ingredients
12 tablespoons extra-virgin olive oil , divided3 pounds cherry tomatoes, halved salt and freshly ground black pepper to taste
2 slices day old Italian bread, grated
1 1/4 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 spaghettiAdd all
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.Arrange cherry tomatoes in a single layer on the prepared baking sheet. Season with salt and pepper and drizzle with 4 tablespoons olive oil.
Combine grated bread, Pecorino Romano cheese, basil, parsley, garlic, and salt and pepper to taste in a bowl. Distribute mixture on top of the cherry tomatoes in the baking sheet and drizzle with remaining 5 tablespoons olive oil.
Bake in the preheated oven until tomatoes are soft and topping is lightly browned, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Divide pasta between 4 plates and top with cherry tomato and toasted bread crumb mixture.
Nutrition Facts
Per Serving: 1030 calories; 53.8 g fat; 107 g carbohydrates; 31 g protein; 39 mg cholesterol; 583 mg sodium. Full nutrition
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