Combine cherry tomatoes, garlic and fresh rosemary to make our Farmers' Market Spaghetti Recipe. Top this spaghetti recipe with Parmesan and enjoy.
What You Need
Original recipe yields 6 servings
4 cups cherry tomatoes
4 cloves garlic, smashed
2 sprigs fresh rosemary
1/2 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. olive oil
3/4 lb. spaghetti, uncooked
1/4 cup KRAFT Balsamic Vinaigrette Dressing
freshly ground black pepper
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Let's Make It
Heat oven to 400ºF.
Toss tomatoes with garlic, rosemary, 2 Tbsp. cheese and oil; spoon into 13x9-inch pan. Bake 15 to 20 min. or until tomatoes start to burst.
Meanwhile, cook spaghetti as directed on package, omitting salt.
Discard rosemary from tomato mixture. Drain spaghetti, reserving 1/4 cup cooking water. Add to tomato mixture with dressing; mix lightly. Top with pepper and remaining cheese.
Garnish with 1/4 cup chopped fresh basil.
How to Cook Tomatoes on the Stove Top
Omit rosemary. Cook spaghetti as directed on package, omitting salt. Meanwhile, cook tomatoes in dressing in large covered skillet on medium-high heat 8 min. Stir in garlic; cook, covered, 2 min. Drain spaghetti, reserving 1/4 cup cooking water. Add to tomato mixture with oil; mix lightly. Season with pepper; top with cheese. Garnish with 1/4 cup chopped fresh basil.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.