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5.0 from 6 votes

Cherry Tomato Pasta

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

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Main Course
Cuisine: Mediterranean , Greek

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

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