Add tomatoes to the boiling water and cook 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl (reserve pot of water, covered and removed from heat), then peel and cut in half lengthwise; cut out and discard cores. Seed tomato halves; discard 

seeds. Cut tomatoes into 1/4-inch pieces.  In a medium bowl, combine tomatoes, 2 tablespoons oil and basil. Let stand at room temperature 30 minutes.  

 

Return salted water to a boil. 

 

In a large skillet combine remaining 7 tablespoons oil, garlic and thyme; heat over medium heat until oil begins to bubble, then add tomato mixture, 1/2 teaspoon salt and generous pinch pepper. Increase heat to medium-high and bring mixture to a simmer; cook 5 minutes, then remove from heat. Remove and discard garlic. 

 

Cook pasta in the boiling water until al dente, then drain and transfer to a large serving bowl. Add sauce and toss to combine well. Adjust seasoning to taste. Serve immediately.