Spaghetti with roasted tomatoes and herbs

Real Simple September 2010

12 oz spaghetti (3/4 box)
2 lbs cherry tomatoes (6 cups)
6 cloves garlic, smashed
3 Tb olive oil, plus more for serving
salt and pepper
1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
Shaved parm for serving

heat oven to 400, cook pasta according to package, drain, and return to pot

Meanwhile on a rimmed baking sheet, toss the tomatoes, garlic, 2 Tb of the oil 1/2 tsp salt and 1/4 tsp pepper. Roast, tossing once, until the tomatoes begin to burst, 20 - 25 minutes.

Toss the pasta with the tomato mixture and remaining tb of oil. Serve with parm and additional oil if desired.