This 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.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.

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  • 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

1030 calories; protein 31g 62% DV; carbohydrates 107g 35% DV; fat 53.8g 83% DV; cholesterol 38.7mg 13% DV; sodium 582.9mg 23% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2019
Delicious! Read More
(2)

Most helpful critical review

Rating: 3 stars
07/27/2019
Everything didn't seem to go together well. The crumbs and cheese on the tomatoes stayed together in clumps. Would be best to save some of the pasta water to mix into the pasta and tomatoes. Would NOT make again. Read More
(7)
19 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
07/27/2019
Everything didn't seem to go together well. The crumbs and cheese on the tomatoes stayed together in clumps. Would be best to save some of the pasta water to mix into the pasta and tomatoes. Would NOT make again. Read More
(7)
Rating: 2 stars
02/13/2020
This was just okay, nothing to write home about. I question where the 31 grams of protein are coming from? I read labels, and consider myself nutritionally intelligent. Read More
(2)
Rating: 5 stars
09/08/2018
Excellent recipe and very easy to put together. It's even better when made with home grown tomatoes! Read More
(2)
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Rating: 5 stars
11/15/2019
Delicious! Read More
(2)
Rating: 5 stars
02/13/2020
This was great - can't wait to make again with summer tomatoes! Read More
(1)
Rating: 5 stars
02/13/2020
My husband and I stayed at a vineyard in Tuscany a few years ago and one of the evenings we there we had this dish, one of the best pasta dishes ever! This dish is exactly like it and because it doesn't have meat in it you don't feel that "too full" feeling....room for dessert! Read More
(1)
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Rating: 4 stars
03/07/2020
I loved it. Read More
Rating: 5 stars
03/11/2020
Definitely will make it again!! Read More
Rating: 5 stars
02/13/2020
while there's nothing better than tomatoes plucked from the garden, I've had good luck with heirloom tomatoes in a simple recipe like this. They need to be cut up coarsely and roasted per the recipe. I add a splash of red wine vinegar a friend makes in Italy. Read More