Tomato Cream Pasta with Herb Roasted Cherry Tomatoes

Preheat the oven to 200 degrees Celsius. Toss the halved cherry tomatoes with 1 tablespoon of olive oil per person, a sprinkle of brown sugar, salt, and pepper on a baking tray. Roast in the oven for 15-20 minutes until caramelized.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.

In a large skillet over medium heat, sauté the finely chopped shallots and garlic with 1 tablespoon of olive oil per person until translucent and fragrant, about 2-3 minutes.

Add the tomato passata to the skillet, along with a pinch of dried oregano and dried basil. Simmer on low heat for 10 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to achieve your desired consistency.

Stir in the cream to the tomato sauce, adjusting the amount to your liking for creaminess. Heat through for another 2 minutes, then season with salt and pepper to taste.

Add the cooked linguine to the skillet with the tomato cream sauce, tossing well to coat the pasta evenly. If the sauce is too thick, add a little more of the reserved pasta water until it reaches a silky consistency.

Serve the pasta with the roasted cherry tomatoes on top, a generous sprinkling of finely grated Parmesan cheese, and freshly sliced basil for garnish.