garlic and chilli flakes into a baking dish and drizzle over the olive oil. Roast in the oven for 25 minutes
or until the tomatoes are softened.
Meanwhile in a bowl
mix together the breadcrumbs
pecorino cheese and thyme and season with salt and freshly ground black pepper. Spoon the mixture over the tomatoes and place back into the oven for 4-5 minutes
or until the top is golden-brown and crisp.
Spoon the tomato mixture over the penne pasta in a bowl and mix well. Spoon the penne into serving bowls
then garnish with the torn basil and serve with garlic bread.
