Farmer's Market Spaghetti

4 cups cherry tomatoes
6 cloves garlic, smashed 4 sprigs fresh thyme 2 tablespoons olive oil 1/4 cup balsamic vinaigrette (I use this recipe) 3/4 lb spaghetti noodles 1/2 cup grated parmesan cheese

• In a medium bowl, toss together tomatoes, garlic, thyme, and olive oil.
• Spread on a baking sheet and roast at 400 degrees for 20 minutes, or until tomatoes have burst.
• Meanwhile, cook and drain spaghetti reserving 1/4 cup of the cooking water.
• Add the water back in with the drained spaghetti along with the balsamic vinaigrette and 1/4 cup of the parmesan cheese.
• When the tomatoes are finished roasting, remove from oven and discard thyme.
• Add tomatoes and garlic to the spaghetti, scraping the baking sheet to make sure all the juices and flavored bits get all in there.
• Toss to combine well, serve with remaining parmesan cheese sprinkled over top.