Cherry Tomato Pasta

Sweet, creamy, and delicious cherry tomato pasta with garlic, and basil. Quick and easy!

📝 Ingredients

• 200 grams (7 ounces) linguini pasta
• 650 grams (1.7 pounds) cherry tomatoes
• 5 tablespoons extra virgin olive oil
• 4-5 small sprigs of thyme
• 40 grams (1/2 small) onion (minced)
• 5 garlic cloves (minced)
• 1 teaspoon dried oregano
• 10-12 fresh basil leaves (if too large, cut them in half)
• sea salt
• freshly ground pepper

👨‍🍳 Instructions

1. 1Preheat oven to 220°C / 430°F.
2. 2Cook the pasta for 1-2 minutes less than what's stated on the package instructions. Save ⅓ cup pasta water.
3. 3Roast the cherry tomatoes. Cut them in half and add them to a pan that fits them. Drizzle with 2 tablespoons of olive oil and season with salt. Roast for 10-15 minutes.
4. 4Save half of the cherry tomatoes in a bowl to add to the sauce later on. Allow the tomatoes to cool slightly.
5. 5Blend the remaining half of the cherry tomatoes, along with the pan juices, and thyme. Use either a high-speed blender or food processor and pulse until you get a smooth sauce.
6. 6Heat the remaining olive oil (3 tablespoons) in a non-stick frying pan.
7. 7Saute the onion over medium-low heat until soft then add the garlic and cook for 2 minutes more.
8. 8Pour in the sauce and pasta water. Taste and season with salt if needed.
9. 9Add the basil leaves, and dried oregano, and cook for a minute.
10. 10Stir in the pasta and then the cherry tomatoes.
11. 11Serve with freshly ground pepper on top.