Pasta with Cherry Tomato Sauce and Garlic Basil Oil
This isn’t your basic tomato sauce. Roasting the cherry tomatoes with garlic, balsamic vinegar, and fresh thyme concentrates the flavor, while a final drizzle of basil oil adds a fragrant, herbal finish. It’s the kind of sauce you’ll want to eat by the spoonful—and it goes beautifully over pasta, grilled chicken, or toasted sourdough.
Ingredients
Garlic basil oil for finishing:
- ⅓ cup fresh basil leaves (packed)
- ¼ cup extra virgin olive oil
- Pinch of 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)
- Optional: pinch of red pepper flakes
To serve:
- 16 ounces orecchiette, bucatini, rigatoni, or gnocchi pasta
- ½ cup feta cheese (or parmesan cheese - vegan or regular)
- Optional garnish: fresh basil and a little extra cheese
Instructions
To make the basil oil:
- In a small food processor or using an immersion blender, blend basil, olive oil, and salt until smooth. Add additional oil if needed for consistency. You can strain it for a cleaner oil, or leave it rustic.
To make the sauce:
- Preheat the oven to 400°F (200°C). Add the cherry tomatoes, smashed garlic, olive oil, balsamic vinegar, honey, salt, pepper, and optional red pepper flakes in a large bowl. Toss gently to coat then transfar all to a parchment lined baking sheet. Scatter in the thyme sprigs.
- Roast for 25–30 minutes or until the tomatoes are blistered and slightly caramelized, and the garlic is golden.
- Remove thyme stems and transfer everything (juices included) to a blender or food processor. Blend until smooth—or pulse for a chunkier texture.
To make pasta and serve:
- Cook orecchiette in well-salted water until al dente. Reserve ¼ cup pasta water, then drain.
- Add the drained cooked pasta back to the pot and stir in the roasted cherry tomato sauce. Add reserved pasta water a splash at a time to loosen and coat the pasta. Heat if needed over medium heat.
- Stir in feta cheese or parmesan. Taste and season with extra salt or pepper if needed.
- Plate and drizzle each serving with basil oil. Finish with a few torn basil leaves and another spinkle of cheese.
Video
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 and visual appeal. Roast everything in a single layer so the tomatoes caramelize instead of steaming. Don’t skip the pasta water—it helps the sauce cling beautifully to the orecchiette. Crumble the feta over just before serving so it stays fresh and slightly creamy.
VARIATIONS: Swap orecchiette for rigatoni, fusilli, or even couscous for a different texture. Add sautéed spinach, roasted zucchini, or grilled eggplant to boost the veggies. For extra protein, stir in white beans, grilled chicken, or seared shrimp. Want it spicy? Drizzle with chili oil, add red pepper flakes, or a chili paste.
SERVING SUGGESTIONS: Serve with a crisp green salad and crusty bread to soak up every drop of sauce. Pairs well with dry rosé or a chilled glass of sauvignon blanc. This dish also makes a delicious warm lunch the next day—just reheat gently and add a splash of olive oil to refresh it.
Nutrition
Calories: 541kcalCarbohydrates: 79gProtein: 16gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 13mgSodium: 432mgPotassium: 649mgFiber: 4gSugar: 9gVitamin A: 1101IUVitamin C: 45mgCalcium: 126mgIron: 3mg
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