Blistered Cherry Tomatoes with Garlic & Thyme

After washing and drying the cherry tomatoes, toss them with extra virgin olive oil, a chopped garlic clove, dried red chili flakes, a tiny bit of salt and black pepper, and a sprig of thyme. Spread them out on a foil-lined baking tray and stick it under the broiler for a few minutes or until they blister and ever-so-slightly char. Discard the thyme and fold the blistered cherry tomatoes into a pile of al dente pasta. Add a good sprinkling of Parmesan cheese and season with salt and pepper to taste. Blistered cherry tomatoes have the power to gussy up a plain pile of spaghettini and make it look like it's worth $25.