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Prep 10min
Total25min
Servings4
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Ingredients
1
pint cherry or grape tomatoes, halved
1/4
cup fresh basil leaves, chopped
3
cloves garlic, chopped
3
tablespoons olive oil
1/2
teaspoon salt
1/2
cup Progresso™ plain bread crumbs
1
lb uncooked spaghetti
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Steps
1
Set oven control to broil.
2
In ungreased 13x9-inch (3-quart) baking dish, mix tomatoes, basil, garlic, 1 tablespoon of the olive oil and the salt. Roast with top of mixture 4 to 6 inches from heat 10 to 12 minutes, stirring occasionally, until tomatoes are softened and juices are bubbling.
3
In small bowl, mix bread crumbs and 1 tablespoon of the olive oil. Sprinkle over tomatoes, and return to broiler about 2 minutes or until golden.
4
Meanwhile, cook spaghetti as directed on package for minimum cook time (until al dente). Drain spaghetti, and drizzle with remaining 1 tablespoon olive oil. Spoon roasted tomatoes over spaghetti, and serve.
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If desired, serve with shredded Parmesan cheese.
For optimum spaghetti flavor, add 1 tablespoon salt to boiling water before adding spaghetti.
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