Cavatappi with Cherry Tomatoes, Pesto

2  pints		cherry tomatoes, halved
5		sprigs fresh thymes
1/2  cup		olive oil, divided
1		clove garlic, minced
1  cup		packed basil leaves
3  tablespoons		Pecorino Romano cheese, finely grated
4  cups		cavatappi or other chunky pasta
1		Salt and pepper to taste

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Preheat oven to 300 degrees. Line a rimmed baking sheet with foil and coat with nonstick cooking spray. Place the tomatoes and thyme sprigs on the sheet and toss with 1 Tbsp. olive oil. Season with salt & pepper and roast for about 30 minutes, until they are wrinkly and slightly collapsed.
While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto. Place the garlic & basil in a food processor or blender and pulse til everything is rough chopped. Add 1/3 cup of olive oil, a bit of salt & pepper, and process, scraping down the sides part way through until everything is well blended.
If it is thick, add a bit more olive oil. Add the cheese and pulse til blended in. Taste and adjust seasonings.
Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water and drain the pasta. Toss the pasta with the reserved cooking water, the remaining 1-2 Tbsp of olive oil (more if it seems dry) and the roasted tomatoes. (discard the thyme sprigs) and transfer to a serving bowl. Dollop the pesto on top and toss. Serve hot, warm, or cold.