Spaghetti With Oven-Roasted Cherry Tomatoes

• 12 tablespoons extra-virgin olive oil , divided
• 3 pounds cherry tomatoes, halved
• salt and freshly ground black pepper to taste
• 2 slices day old Italian bread, grated
• 1 1/4 cups freshly grated Pecorino Romano cheese
• 1 bunch fresh basil, torn into small pieces
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 1 (16 ounce) package spaghetti

1. Preheat the oven to 350 degrees F (175 degrees C). Drizzle a baking sheet with 3 tablespoons olive oil.
2. Arrange cherry tomatoes in a single layer on the prepared baking sheet. Season with salt and pepper and drizzle with 4 tablespoons olive oil.
3. 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.
4. Bake in the preheated oven until tomatoes are soft and topping is lightly browned, about 10 minutes.
5. 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.

extravirgin olive oil, cherry tomatoes, salt, italian bread, freshly grated pecorino, fresh basil, parsley, garlic

Taken from www.allrecipes.com/recipe/265335/spaghetti-with-oven-roasted-cherry-tomatoes/ (may not work)