Cherry Tomato Pasta
Sweet, creamy, and delicious cherry tomato pasta with garlic, and basil. Quick and easy!
Servings: 2
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 (½ 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
- Preheat oven to 220°C / 430°F.
- Cook the pasta for 1-2 minutes less than what's stated on the package instructions. Save ⅓ cup pasta water.
- 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.
- Save half of the cherry tomatoes in a bowl to add to the sauce later on. Allow the tomatoes to cool slightly.
- 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.
- Heat the remaining olive oil (3 tablespoons) in a non-stick frying pan.
- Saute the onion over medium-low heat until soft then add the garlic and cook for 2 minutes more.
- Pour in the sauce and pasta water. Taste and season with salt if needed.
- Add the basil leaves, and dried oregano, and cook for a minute.
- Stir in the pasta and then the cherry tomatoes.
- Serve with freshly ground pepper on top.