Description
This Summer Pasta with Cherry Tomato and Garlic is the ultimate fresh dinner for warm evenings. By roasting vine-ripened tomatoes, we create a naturally sweet, velvety sauce that captures the essence of summer. Finished with fragrant fresh basil and savory garlic, this Italian-inspired meal is simple enough for a busy weeknight yet sophisticated enough for guests. It offers a vibrant, aromatic experience in every bite, perfect for those seeking a light yet satisfying vegetarian dish.
Ingredients
200g Linguini Pasta
650g Cherry Tomatoes
5 tbsp Extra Virgin Olive Oil
4-5 sprigs Fresh Thyme
40g Onion, minced
5 cloves Garlic, minced
1 tsp Dried Oregano
10-12 Fresh Basil Leaves
Sea Salt to taste
Black Pepper to taste
Instructions
Preheat your oven to 220°C (430°F).
Boil the linguini for 1-2 minutes less than the package instructions and reserve 1/3 cup of pasta water before draining.
Slice cherry tomatoes in half and place in a roasting pan.
Drizzle tomatoes with 2 tablespoons of olive oil and season with salt.
Roast for 10-15 minutes until blistered and juicy.
Set aside half of the roasted tomatoes.
In a large pan, heat the remaining 3 tablespoons of olive oil and sauté the onion and garlic until fragrant.
Add the semi-crushed roasted tomatoes, thyme, and oregano to the pan.
Toss in the cooked pasta and a splash of reserved pasta water.
Combine thoroughly, top with the reserved whole roasted tomatoes and fresh basil, then serve immediately.
Notes
Reserve pasta water to help bind the sauce effectively to the noodles. For a vegan twist, omit any cheese toppings but consider adding toasted pine nuts for extra texture. Use firm, high-quality tomatoes for the best results.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-Inspired