Step 1

Preheat oven to 325°F.

Step 2

In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots,1 teaspoon salt and pepper to taste. Pour the olive oil over everything, then toss to combine. Top with thyme sprigs.

Step 3

Bake until the vegetables are soft, about 45 minutes, stirring once during cooking.

Step 4

While the tomatoes are cooking, bring a large pot of salted water to a boil. Cook pasta until al dente, or according to package instructions. Drain and place cooked pasta in a large bowl and add a few cups of tomato and shallot confit with the juices, tossing to combine. Taste and adjust seasoning with a little more salt and pepper, to taste.

Step 5

Place the remaining tomato confit in a separate bowl.

Step 6

To serve, stir in the basil, a sprinkle of red pepper flakes (if using) and serve right away, passing additional tomato and shallot confit* and pecorino, or Parmigiano-Reggiano, at the table.