Spaghetti with Roasted Cherry Tomatoes

Ingredients

• 500 g cherry tomatoes
• Salt
• Pepper
• 250 g spaghetti
• 50 g parmesan (block)
• 2 sprigs oregano
• 6 tbsp Olive oil

Instructions

1. 1.

   Wash the tomatoes, set a few aside for garnish, and separate the rest from the stems. Cut them in half. Spread the tomatoes on a baking sheet lined with parchment paper and season with salt and pepper. Roast in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) on the middle rack for about 10 minutes.

2. 2.

   Meanwhile, cook the pasta according to the package instructions in salted water until al dente. Grate the parmesan into fine shavings. Wash the oregano and remove the leaves from the stems.

3. 3.

   Drain the spaghetti, reserving a splash of the cooking water. Mix the noodles with the tomato halves, parmesan, oregano, 2–3 tbsp of reserved pasta water, and olive oil. Season with salt and pepper, then plate on four bowls garnished with the reserved tomatoes.