Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper (optional).
Cook pasta according to package instructions. Reserve at least ½ cup cooked pasta water before draining.
Slice garlic cloves into 2-3 pieces. Layer the cherry tomatoes and garlic on the sheet pan. Drizzle with 2 tablespoons olive oil and use clean hands to coat.
Roast cherry tomatoes and garlic at 400F on the middle oven rack for 20 minutes total. After 10 minutes remove the tomatoes from oven and stir around to promote even cooking. Return to the oven for another 10 minutes, or until the cherry tomatoes appear burst and the skins are shrived.
Place a medium sauce pot over medium heat. Once hot, drizzle in 1 tablespoon olive oil. Add the dry herbs to bloom (oregano, thyme, parsley, rosemary). Cook for 30 seconds to a minute, stirring frequently to prevent burning.
Add in the cherry tomatoes, garlic and any liquid that collected on the pan, salt and ¼ cup of the basil. Stir to combine. Add in ¼ cup pasta water to thin the sauce. Once simmering, reduce heat to low and let simmer uncovered for 5 minutes. Add remaining ¼ cup pasta water as needed to thin. Taste for salt.
Serve pasta topped with the cherry tomato sauce, remaining basil, freshly ground black pepper to taste and a sprinkle of Parmesan (optional). Enjoy!
Herbs: All herbs can be omitted or substituted. You can use 1 and ½ teaspoons fresh chopped herb in place of dry.
Pasta water: If you're not making pasta you can add water instead. It won't be as silky but it will help thin the sauce.
Servings: Nutrition facts are calculated using 3 servings. This recipe makes 2-4 servings depending on appetite. The recipe can be doubled or tripled.
Storage: For best quality, keep refrigerated in a closed container for 3-4 days.
Check out my YouTube channel for a step-by-step video!