Oven roasting brings out the natural sweetness of the vegetables. In this simple recipe, there is no need to long time slow cooking or simmering. The oven will make the trick.
The cherry tomatoes make perfect match for the Paccheri Rigate pasta, which is good of absorbing the sauce.

INGREDIENTS:

1-pound cherry tomatoes

½ pasta Paccheri

3 sprigs thyme

4-tablespoon olive oil

Salt and freshly ground pepper to taste

Chopped parsley for garnish

Grated Parmesan cheese (optional)

STEPS:

Preheat the oven to 400 degrees F.
Toss the tomatoes with olive oil and thyme place on iron cast pan season generously with kosher salt and freshly ground pepper. Roast for about 15 to 20 minutes, until the tomatoes are soft.
Cook pasta in salted boiling water according to the package directions, drain and mix with the roasted cherry tomatoes. Under medium heat, toss very well until the pasta well coated about 1 minute.

Garnish with chopped parsley and drizzle of olive oil.