Preheat the oven to 190C/375F/gas mark 5. Cut 200g (7oz) of cherry tomatoes in half and arrange on a shallow baking tray.
Drizzle with 1 tablespoon of olive oil. Pull the thyme leaves from a few sprigs and scatter over the tomato. Or sprinkle with ¼¼ teaspoon dried thyme. Roast for 20 to 25 minutes.
Meanwhile, bring a large pan of lightly salted water to the boil, add 200g (7oz) tagliatelle and cook for 10 minutes or as directed on the packet.
Heat the remaining tablespoon of oil in a frying pan and add 1 chopped clove of garlic and 40g (1½oz) breadcrumbs. Cook until the crumbs are crisp and golden, while stirring frequently. Take care not to let the mixture burn.
Drain the pasta and toss with 1 tablespoon chopped parsley. Add the tomatoes, garlic and crumbs mixture, and toss briefly. Serve immediately sprinkled with parmesan.
Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)Cook's Tips
If you don't have cherry tomatoes, halve or quarter larger tomatoes instead.
The tagliatelle can be substituted by other types of pasta. Personally, I often use spaghetti.
I've given quantities to serve two but you can easily double up for a family meal.