Pasta ai pomodorini

Ingredienti

• 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

Preparazione

1. 1

   Preheat oven to 220°C / 430°F.

2. 2

   Cook the pasta for 1-2 minutes less than what's stated on the package instructions. Save ⅓ cup pasta water.

3. 3

   Roast 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. 4

   Save half of the cherry tomatoes in a bowl to add to the sauce later on. Allow the tomatoes to cool slightly.

5. 5

   Blend 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. 6

   Heat the remaining olive oil (3 tablespoons) in a non-stick frying pan.

7. 7

   Saute the onion over medium-low heat until soft then add the garlic and cook for 2 minutes more.

8. 8

   Pour in the sauce and pasta water. Taste and season with salt if needed.

9. 9

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

10. 10

    Stir in the pasta and then the cherry tomatoes.

11. 11

    Serve with freshly ground pepper on top.