Baked Cherry Tomato Spaghetti

Nothing is more comforting than a bowl of fresh, homemade spaghetti. From the dead of winter to the heat of summer, this dish holds a special place in my heart. 


This light but satisfying pasta couldn't have been more perfect after a day out shopping and going to a concert. An added bonus: the ease and simplicity of the recipe made this dinner fun and ready to indulge in in about 20 minutes.

Above: Fresh Cherry tomatoes all lined up

Below: Cherry tomatoes covered with breadcrumb/ parmesan/ garlic mixture... omg good

Baked Cherry Tomato Spaghetti adapted from Une Deux Senses

1/3 cup extra virgin olive oil

1 lb. very ripe cherry tomatoes, halved

1/3 cup plain dry breadcrumbs

1/4 cup freshly grated Parmigiano

2 garlic cloves, finely chopped

salt and freshly ground black pepper

1 lb. pasta, cooked al dente

1/4 cup loosely packed basil leaves, torn

Preheat the oven to 400 F. Grease a large, rectangular baking dish with 1/3 of the olive oil. Place the tomatoes cut side up in the dish. In a small bowl, combine the bread crumbs, cheese and garlic and toss with a fork to mix. Sprinkle the mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes. When the tomatoes are done, add the basil and stir vigorously to mix everything into a sauce. Add the pasta to the baking dish, then top with the remaining olive oil and toss well. 

Above: 1. The finished pasta, 2. Crunchy Garlic Bread (brushed with rosemary and garlic infused olive oil)

Below: 1. At the Allstar Weekend concert @ House of Blues, 2. Pasta + Salad + ipad recipe apparatus

Bon Appetit!