One last suggestion: make sure you do not include the juices in the canned whole tomatoes if you are going to add the pasta water at the end of the dish. Because I used both, the sauce ended up a tad too liquidy. I would only add the pasta water in the end on an as-needed basis.
Linguine with a Roasted Cherry Tomato Sauce and Shrimp (from SpoonForkBacon)
Serves 3 to 5
1 ½ lbs cherry tomatoes, halved
1 tablespoon thyme, minced
1 garlic clove, lightly smashed
2 tablespoons extra virgin olive oil
1 (28 ounce) can whole tomatoes with the juices
1 cup basil, roughly chopped
2 tablespoons oregano, minced
½ cup red wine
1 lb pasta (papardelle, linguine or spaghetti)
½ Vidalia onion, minced
1 lb cooked shrimp, deveined
2 tablespoons basil, chopped
feta or Parmesan cheese
optional: hot red pepper flakes
1. Preheat oven to 350°F.
2. Bring a large pot up to a boil.
3. Season with a generous amount of salt and add pasta. Stir.
4. Cook until al dente, about 4 to 5 minutes for fresh pasta and 8 to 10 for dry.
5. Drain, reserving ½ cup of pasta water, and gently toss pasta with olive oil. Set aside.
6. Place the cherry tomatoes, thyme, garlic, onion, and olive oil onto a baking sheet and toss together.
7. Roast in the oven for 20 minutes, or until soft and lightly caramelized.
8. Pour half of the cherry tomatoes into a small bowl and set aside.
9. Pour the onion and remaining cherry tomatoes into a blender with the canned tomatoes, basil and oregano. Season with salt and pepper and puree until smooth.
10. Pour the mixture into a saucepan and stir in the red wine.
11. Simmer for 20 to 30 minutes. Season with salt and pepper.
12. Toss the sauce, pasta, shrimp, and pasta water (if needed) together and finish with remaining roasted tomatoes and chopped basil. Sprinkle with cheese and/or hot red pepper flakes, if desired. Serve warm.