Spaghetti With Roasted Tomatoes And Herbs

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12 ounces spaghetti (3?4 box)

2 pounds cherry tomatoes (about 6 cups)

6 cloves garlic, smashed

3 tablespoons olive oil, plus more for serving

kosher salt and black pepper

1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)

shaved Parmesan, for serving

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