Confit cherry tomato and garlic pasta with mushrooms

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Step 1

Preheat oven to 160 celsius.

Step 2

Throw the whole cherry tomatoes and sliced mushrooms in a baking dish. Generously drizzle olive oil and add the garlic cloves, as well as a sprig of thyme (or dried as an alternative).

Step 3

Slowly roast in the oven for 20-30 minutes, until tomatoes collapse.

Step 4

Meanwhile, cook the pasta in salted water until al dente.

Step 5

Remove the roasted tomatoes and mushrooms from the oil and toss with the pasta, adding a couple of spoonfuls of oil and pasta water. Shake the pasta to agitate and form the sauce, add some torn basil leaves, and serve.