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Preheat oven to 220°C / 430°F.
Cook linguini 1–2 minutes less than package directions and reserve ⅓ cup pasta water.
Halve the cherry tomatoes, drizzle with 2 tbsp olive oil, season with salt, and roast for 10–15 minutes.
Set aside half of the roasted tomatoes.
Blend the other half with the pan juices and thyme until smooth.
Heat the remaining 3 tbsp olive oil in a pan, sauté onion until soft, then add garlic and cook for 2 minutes.
Pour in the tomato sauce and pasta water, then season if needed.
Add basil and oregano and cook for 1 minute.
Stir in the linguini, then gently fold in the reserved roasted tomatoes.
Finish with freshly ground black pepper and serve.