Farfalle with roasted tomatoes

Ingredients for 4 servings:

• 250 g cherry tomatoes
• 5 garlic cloves
• lots of olive oil
• 500g farfalle
• 25 g pine nuts
• 1 handful of thyme, fresh
• Salt
• 25 g raw ham, e.g. B. Pata Negra, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven to 180 degrees Celsius (top/bottom heat). Wash the tomatoes and place them in a large baking dish. The farfalle pasta will need to fit in later. Peel and crush the garlic, and add it. Drizzle generously with olive oil. Place the tomatoes in the oven for about 20 minutes. Cook the pasta according to the package instructions until the pasta and tomatoes are done. Toast the pine nuts. Wash the thyme, shake it dry, and remove the leaves. When the tomatoes are done, mash them with a fork. The garlic can be removed or crushed with it. Add the drained farfalle pasta, season with a small pinch of salt, sprinkle with the fresh thyme, add the pine nuts, and mix everything well. Optionally, serve the dish with a few strips of ham, such as pata negra.