For the roasted cherry tomatoes, place tomatoes, garlic cloves, lemon thyme, olive oil and balsamic vinegar together in a large roasting pan and season generously with salt and pepper. Toss together until well coated, cook in preheated oven for 30 minutes.
To make the pangrattato, heat oil in a frying pan over a medium heat. Add the garlic and cook for 1-2 minutes. Add breadcrumbs stirring constantly for 5 minutes or until crispy and golden. Remove from heat, allow to cool before combining with lemon zest, parsley, parmesan, salt and pepper. Set aside until required.
Ten minutes before roasted tomatoes are ready, cook pasta according to pack instructions. Drain, reserving ¼ cup (60ml) cooking water.
Remove tomato mixture from oven, peel cooked garlic cloves and roughly chop, then return to pan, stirring gently until combined.
Return cooked pasta to the pot with reserved cooking water, roasted tomato mixture and torn basil, tossing until well combined. Check seasoning and adjust accordingly.
Divide pasta between four bowls and serve topped with the pangrattato.