Preheat the oven to 180C/360F/Gas 4.
Place the tomatoes, 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.
