This is a simple vegetarian pasta dish. I love the colors and the mixture of flavors in this dish. Personally, I eat this as the main course, but my husband is a real carnivore, so I'll serve him a steak with a side of this pasta.
-200 grams of spaghetti noodles
-250 grams of cherry tomatoes
-Fresh parsley
-2 garlic cloves
-2 tablespoons of parmesan cheese
-2 tablespoons of bread crumbs
-Olive oil
-Salt & pepper
-Preheat oven at 200 degrees C.
-Chop tomatoes in half, mince garlic, shred parmesan cheese and chop parsley.
-In a bowl, combine the garlic, parmesan cheese & bread crumbs.
-Grease a baking dish with olive oil and add the tomatoes, cut side up. Sprinkle the cheese-bread mixture over the tomatoes, add salt and pepper and roast in the oven for 15-20 minutes.
-In the meantime, cook the pasta in salted water.
-Once the tomatoes are finished roasting, combine with the cooked pasta. Mix in the fresh parsley and add olive oil until all the noodles are well coated.
Optional:-Parsley can be replaced by basil.
-The roasted tomato mixture can be spread on top of baguette slices and served as an appetizer, rather than mixing it with pasta.
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