Ingredients
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2 pints grape tomatoes
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4 tbsp butter, melted
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1 tbsp fresh thyme leaves
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1 lb spaghetti
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1/2 cup grated Parmesan
Steps
1
Preheat oven to 425°F. On a foil-lined rimmed baking sheet, toss the tomatoes, butter, and thyme. Season with salt and pepper.
2
Roast until tomatoes have burst, about 35–45 min., shaking the baking sheet occasionally.
3
Meanwhile, heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions. Reserve ¼ cup cooking liquid before draining.
4
In pot, toss tomatoes (and all liquid on baking sheet) with spaghetti and cooking liquid. Garnish with the Parmesan. Season with salt and pepper to taste.
