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1
Preheat oven to 350F.
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2
Cut the tomatoes in half lengthwise, and place them cut side up in a large shallow baking dish.
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3
Salt and pepper them lightly.
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4
Peel and finely chop 3 cloves of garlic.
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5
Wash the parsley and pat dry; remove and discard the stems.
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6
Finely chop the leaves (you want about 1/2 cup.)
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7
Mix together the garlic, half of the parsley, and 2 tablespoons of the olive oil in a small bowl.
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8
Using a spoon or your fingers, pat the garlic mixture on the tomatoes, and drizzle on 2 more tablespoons of the olive oil.
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9
Bake for 45 minutes, uncovered.
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10
The tomatoes should be mushy; if not, bake for another 10 minutes and test again.
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11
After the tomatoes have baked for 30 minutes, fill a 6-quart pot about 2/3 full of water, stir in the 1 tablespoon salt, and set over high heat, covered.
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12
When the water reaches a full boil, add the spaghetti and stir.
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13
After about 10 minutes, start testing pieces of pasta every minute or so until the spaghetti feels tender but still firm.
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14
Pour the water and the spaghetti into a colander set in the sink.
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15
Let the pasta drain.
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16
Melt the butter in a small pot over medium heat.
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17
Chop the basil leaves into small pieces.
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18
In a large serving bowl, mix together the remaining parsley and olive oil, the melted butter, and the basil.
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19
Add the drained spaghetti and the baked tomatoes.
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20
Using two forks, lift small batches of spaghetti until it is all coated with the oil-butter mixtue and the tomatoes are well distributed.
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21
Serve immediately.
