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Mix the tomatoes & garlic with olive oil, thyme, salt & pepper. Roast at 200c for 10 minutes, then turn down the temp to 160 and cook for a further 20 minutes or so until the garlic is soft and tomatoes burst
Meanwhile boil the pasta in salted water to al dente and drain
Break up the tomatoes and garlic with the back of a spoon and stir in the basil, grated Parmesan and mascarpone
Stir together the pasta and spoon into a bowl with more Parmesan