Description
Cherry Tomato Pasta is a simple yet delicious dish featuring oven-roasted cherry tomatoes, garlic, and fresh herbs. It’s a go-to meal for busy days that doesn’t skimp on flavor. Perfect for a light dinner or an impressive meatless meal.
Ingredients
Scale
200 g (7 oz) linguine
• 650 g (1.7 lb) cherry tomatoes, halved
• 5 Tbsp extra-virgin olive oil (divided)
• 4–5 small thyme sprigs
• 40 g (½ small onion), minced
• 5 garlic cloves, minced
• 1 tsp dried oregano
• 10–12 fresh basil leaves, torn if large
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ⅓ cup reserved pasta cooking water (optional)
Instructions
- Preheat & prep pasta
- Preheat the oven to 220 °C (430 °F).
- Cook linguine for 1–2 minutes less than package instructions and reserve ⅓ cup of pasta water.
- Roast the tomatoes
- Halve cherry tomatoes, place in a roasting pan, drizzle with 2 Tbsp olive oil, season with salt.
- Roast for 10–15 minutes until slightly blistered. Transfer half to a bowl; leave the rest in the pan.
- Blend into sauce
- Combine roasted tomatoes and pan juices with thyme in a blender or food processor. Pulse until smooth.
- Sauté aromatics
- Warm the remaining 3 tablespoons of olive oil in a nonstick skillet.
- Sauté the minced onion over medium-low heat until it softens, then stir in the garlic and cook for 2 more minutes.
- Combine and season
- Pour the blended tomato sauce and the reserved pasta water into the pan, stirring to combine.
- Stir in the basil and dried oregano; cook for 1 minute.
- Mix pasta and serve
- Add the cooked linguine and the reserved roasted cherry tomatoes, tossing everything together until well-coated in the sauce.
- Serve immediately with freshly ground pepper on top.
Notes
Blend the sauce to your desired texture.
• Store sauce and pasta separately to avoid sogginess.
• Pasta water helps create a cohesive, velvety sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 plate
- Calories: 424
- Sugar: 7 g
- Carbohydrates: 40 g
- Protein: 13 g