Cherry Tomato Pasta

Ingredients

• 200 g (7 oz)linguine pasta
• 650 g (1.7 lb)cherry tomatoes
• 75 ml (5 tablespoons)extra virgin olive oil
• 4–5 small sprigsthyme
• 40 g (½ small onion)onion, minced
• 5 clovesgarlic, minced
• 1 teaspoondried oregano
• 10–12 leavesfresh basil, halved if large
• To tastesea salt
• To tastefreshly ground pepper
• 80 ml (⅓ cup)reserved pasta water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (430°F).

2. 2

   Cook the pasta

   Boil the pasta for 1–2 minutes less than the package directs. Before draining, reserve 80 ml (⅓ cup) of the pasta water.

3. 3

   Roast the tomatoes

   Halve the cherry tomatoes and put them in a baking dish that holds them in a single layer. Drizzle with 2 tablespoons of the olive oil, season with salt and roast for 10–15 minutes.

4. 4

   Set some aside

   Spoon half of the roasted tomatoes into a bowl for adding later. Leave them to cool slightly.

5. 5

   Blend the sauce

   Blend the remaining tomatoes with the juices from the baking dish and the thyme, using a high-speed blender or food processor. Pulse until smooth.

6. 6

   Heat the oil

   Warm the remaining 3 tablespoons of olive oil in a non-stick frying pan.

7. 7

   Soften the aromatics

   Cook the onion over medium-low heat until soft. Add the garlic and cook for 2 minutes more.

8. 8

   Add the sauce

   Pour in the blended tomato sauce and reserved pasta water. Taste and add salt if needed.

9. 9

   Season with herbs

   Add the basil leaves and dried oregano, then cook for 1 minute.

10. 10

    Combine everything

    Stir in the pasta, followed by the reserved roasted tomatoes.

11. 11

    Finish and serve

    Serve with freshly ground pepper on top.

What is cherry tomato pasta?

Cherry tomato pasta is a simple pasta dish where small tomatoes make the main sauce, often with olive oil, garlic and herbs. This Greek-inspired version roasts and blends half of the tomatoes, then folds the rest in whole for contrast.

Roasting concentrates the tomatoes’ sweetness, while thyme, oregano and basil give the sauce a fragrant, Mediterranean-style flavour. The pasta water helps the blended tomatoes cling to the linguine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 715 calories, 22g protein, 94g carbs, 33g fat.

The linguine supplies most of the carbohydrates, while the olive oil accounts for much of the fat and energy. Tomatoes contribute fibre and natural sugars, with a modest amount of protein coming mainly from the pasta. Balance the plate with a green salad or another serving of vegetables.

Why roast the tomatoes?

Roasting: Halving the tomatoes exposes more of their surface to the heat and helps them soften quickly. The juices left in the dish are part of the sauce, so add them when blending.

Oil and seasoning: The olive oil carries the tomato juices into the sauce, while salt brings out their flavour. Use a dish that can hold the tomatoes without piling them too deeply.

Build the sauce smoothly

Blending: Blend half the roasted tomatoes with the pan juices and thyme until smooth. Let the tomatoes cool slightly first, and follow your blender’s instructions for blending warm ingredients.

Pasta water: Its starch helps the sauce coat the linguine rather than sit at the bottom of the pan. Add the reserved water with the sauce, then stir well as the pasta goes in.

Keep some tomatoes whole

Reserved tomatoes: Setting half aside before blending gives the finished dish soft, recognisable pieces alongside the smooth sauce. Fold them in near the end to avoid breaking them up too much.

Herbs: The dried oregano cooks briefly in the sauce, while the basil is added just before the pasta. This keeps the basil’s fresh aroma noticeable.

Cook the pasta just short

Timing: Stop cooking the linguine 1–2 minutes before the package timing. It will finish in the sauce, where it can take on the tomato flavour without becoming too soft.

Doneness: The pasta should still have a little bite when it leaves the water. If the sauce looks too thick as you combine everything, loosen it with a small splash of reserved pasta water.

What to serve with it

This pasta works well with a crisp green salad or simply dressed leaves to balance its rich olive-oil sauce. Crusty bread can help mop up any sauce left on the plate.

For a fuller meal, serve it alongside grilled vegetables or a simple source of protein. Keep extra salt and freshly ground pepper available at the table.

Recipe notes & tips

• Reserve the pasta water before draining the linguine.
• Roast the tomatoes in a roomy dish so they soften evenly.
• Keep the roasting juices; they add flavour to the blended sauce.
• Blend warm tomatoes cautiously and follow your appliance’s instructions.
• Taste the sauce after adding the pasta water before adjusting the salt.
• Add the reserved tomatoes at the end to keep some pieces intact.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the garlic for gentle heat.
• Use another pasta: Swap linguine for spaghetti or another pasta shape with a similar cooking time.
• Add olives: Fold in a few sliced olives with the reserved tomatoes for a briny note.
• Finish with cheese: Add a little crumbled feta at the table for a salty, tangy finish.
• Add greens: Stir in a handful of spinach at the end and let it wilt in the hot sauce.

Common mistakes to avoid

• Overcooking the pasta: Drain it 1–2 minutes before the package timing so it can finish in the sauce.
• Discarding the roasting juices: Blend them with the tomatoes so their flavour goes into the sauce.
• Blending all the tomatoes: Reserve half first to keep soft tomato pieces in the finished dish.
• Adding basil too early: Stir it in near the end to preserve its fresh aroma.
• Making the sauce too thick: Loosen it with reserved pasta water a little at a time.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened; the pasta is best freshly cooked, as it softens as it sits.

Frequently asked questions