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Preheat oven to 400 degrees.
Place the cherry tomatoes on a large sheet pan, drizzle with the olive oil, and toss to coat.
Spread the tomatoes into a single layer and sprinkle liberally with salt and pepper.
Roast the tomatoes for 16-20 minutes until soft.
Meanwhile, Cook the spaghetti according to package directions. Once the spaghetti is cooked, reserve 1 Cup of the cooking water, then drain the spaghetti.
Add the pesto and 1/2 Cup of the cooking liquid to a large bowl, add the cooked spaghetti and toss to combine, adding more cooking water if needed.
Top the pasta with the roasted tomatoes and parmesan cheese.