Preheat oven to 350°F.
Bring a large pot up to a boil.
Season with a generous amount of salt and add pasta. Stir.
Cook until al dente, about 4 to 5 minutes for fresh pasta and 8 to 10 for dry.
Drain, reserving ½ cup of pasta water, and gently toss pasta with olive oil. Set aside.
Place the cherry tomatoes, thyme, garlic and olive oil onto a baking sheet and toss together.
Roast in the oven for 20 minutes, or until soft and lightly caramelized.
Pour half of the cherry tomatoes into a small bowl and set aside.
Pour the remaining cherry tomatoes into a blender with the canned tomatoes, basil and oregano. Season with salt and pepper and puree until smooth.
Pour the mixture into a saucepan and stir in the red wine.
Simmer for 20 to 30 minutes. Season with salt and pepper.
Toss the sauce, pasta and pasta water together and finish with remaining roasted tomatoes and chopped basil. Serve warm.