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Spaghetti with Butter-Roasted Tomatoes

Roasting tomatoes until they caramelize makes them sweet as candy and brings depth of flavor to this simple pasta dish.

Serves 6
Ready in 50 mins
Prep time 5 mins
Cooking time 45 mins
395 calories per serving


> 2 pints grape tomatoes
> 4 tbsp butter, melted
> 1 tbsp fresh thyme leaves
> 1 lb spaghetti
> 1/2 cup grated Parmesan


Preheat oven to 425°F. On a foil-lined rimmed baking sheet, toss the tomatoes, butter, and thyme. Season with salt and pepper.
Roast until tomatoes have burst, about 35–45 min., shaking the baking sheet occasionally.
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.
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.

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