Roasted Cherry Tomatoes and Mint on Spaghetti

My kids can seriously eat spaghetti almost every day. It can get boring for adult palates so when I boil a pot of spaghetti for the kiddoes, I like to get creative. I make me and hubs something a little more sophisticated at the same time. The kids get their beloved spaghetti sauce, while the adults get a more complex dish.

I came up with this because I had one of those giant Costco packs of cherry tomatoes that had already made a few salads and were becoming overipe. This is the perfect time to roast them babies.

Heat oven to 400 degrees.

 Line a cookie sheet (have you noticed 80% of my recipes start with "line a cookie sheet with aluminum foil..." EASY cleanup, guys!) with aluminum foil and spray w/ Pam. Add the washed and mainly dried cherry tomatoes and toss them gently with 1 tablespoon chopped fresh herb of your choice (here I used mint, which was execllent, but any herb you can reach out your back door and pick-basil, thyme, parsley, whateva), a couple tablespoons of sea or kosher salt, 2-3 smashed cloves of fresh garlic, and 1/4 cup good olive oil.

Roast until the tops look charred and they give off their juices.


this is what they look like when done

Top buttered spaghetti with a big spoonful of the tomatoes with the juices, some more chopped herb, red pepper flakes, and large amounts of grated romano cheese. Smash the tomatoes and grab a forkful of the pasta...heaven!

Make it a Great Day!
Ann