Pasta with Cherry Tomato Sauce and Garlic Basil Oil
This isn’t your basic tomato sauce. Roasting cherry tomatoes with garlic, balsamic vinegar and fresh thyme concentrates their flavor, and a final drizzle of basil oil adds a fragrant, herby finish. It’s the kind of sauce you’ll want to eat by the spoonful.
Ingredients
Garlic basil oil for finishing:
- ⅓ cup fresh basil leaves (packed)
- ¼ cup extra virgin olive oil
- 1 pinch salt (to taste)
Cherry tomato sauce:
- 2 pints cherry tomatoes (preferably a mix of red, yellow, and orange)
- 5 garlic cloves (peeled and smashed)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 3 to 4 sprigs fresh thyme (or ½ teaspoon dried)
- ½ teaspoon kosher salt
- fresh cracked pepper (to taste)
- 1 pinch red pepper flakes (optional)
To serve:
- 16 ounces orecchiette, bucatini, rigatoni, or gnocchi
- ½ cup feta cheese (or parmesan cheese)
- fresh basil and extra cheese (optional, for garnish)
Instructions
To make the basil oil:
- In a small food processor or with an immersion blender, blend the basil, olive oil and salt until smooth. Add a little more oil if needed. Strain it for a cleaner oil, or leave it rustic.
To make the sauce:
- Preheat the oven to 400°F (200°C). In a large bowl, toss the cherry tomatoes, smashed garlic, olive oil, balsamic vinegar, honey, salt, pepper and optional red pepper flakes. Transfer everything to a parchment-lined baking sheet and scatter the thyme sprigs on top.
- Roast for 25–30 minutes, until the tomatoes are blistered and slightly caramelized and the garlic is golden.
- Remove the thyme stems and transfer everything, juices included, to a blender or food processor. Blend until smooth, or pulse for a chunkier texture.
To make the pasta and serve:
- Cook the pasta in well-salted water until al dente. Reserve ¼ cup of the pasta water, then drain.
- Return the pasta to the pot and stir in the roasted cherry tomato sauce. Add the reserved pasta water a splash at a time to loosen the sauce and coat the pasta. Warm over medium heat if needed.
- Stir in the feta or parmesan. Taste and season with extra salt and pepper if needed.
- Plate and drizzle each serving with basil oil. Finish with a few torn basil leaves and another sprinkle of cheese.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use a mix of colorful cherry tomatoes for the best flavor. Roast everything in a single layer so the tomatoes caramelize instead of steaming. Don’t skip the pasta water, it helps the sauce cling to every piece of pasta. Crumble the feta over just before serving so it stays fresh and slightly creamy.
VARIATIONS: Swap the orecchiette for rigatoni, fusilli or even couscous. Add sautéed spinach, roasted zucchini or grilled eggplant to boost the veggies. Stir in white beans or chickpeas for plant-based protein. Want it spicy? Drizzle with chili oil or add extra red pepper flakes.
MAKE IT FLEX: Top each bowl with sliced grilled chicken or seared shrimp, or stir in browned Italian sausage.
SERVING SUGGESTIONS: Serve with a crisp green salad and crusty bread to soak up every drop of sauce. It also makes a delicious lunch the next day: reheat gently with a splash of olive oil.
Nutrition
Calories: 541kcalCarbohydrates: 79gProtein: 16gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 13mgSodium: 432mgPotassium: 649mgFiber: 4gSugar: 9gVitamin A: 1101IUVitamin C: 45mgCalcium: 126mgIron: 3mg
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.
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