Preheat the oven to 180 degrees top / bottom heat. Wash the tomatoes and put them in a large baking dish. The Farfalle will have to fit in later. Peel, crush and add the garlic. Pour generously over olive oil. Put the tomatoes in the oven for about 20 minutes.
Cook the pasta according to the instructions on the package so that they finish together with the tomatoes. Toast the pine nuts. Wash the thyme, shake dry and peel off the leaves.
When the tomatoes are ready, mash them with a fork. The garlic can be removed or mashed with. Add the drained Farfalle, season with a pinch of salt, sprinkle with the fresh thyme, add the pine nuts and mix everything well.
The dish optionally with a few strips of ham, e.g., Pata Negra, serve.
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