Heat a generous drizzle of olive oil in a large skillet over medium heat. Once shimmering, add finely chopped garlic and onion, stirring gently. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

Halve the cherry tomatoes and add them to the skillet, stirring to combine. Increase the heat to high, cover the skillet, and let the tomatoes cook for about 5 minutes.

While the sauce simmers, bring a pot of salted water to a boil and add the linguine. Cook according to package instructions for al dente texture, usually around 8-10 minutes.

Lower the heat on the skillet and add the reserved pasta water, followed by Italian seasoning, oregano, and the rich Pecorino Romano cheese. Stir well to combine.

Once your linguine is perfectly cooked, drain it and add it directly to the skillet with the sauce. Toss everything together, ensuring the pasta is generously coated.