Pasta with Roasted Tomatoes and Garlic

Ingredients:
• 250 g of pasta (e.g., Gnocchi Sardi)
• About 1/3 jar of preserved white garlic in vinegar OLE!
• 1 red onion
• 1 pack of mini mozzarella
• About 1 kg of fresh tomatoes (various types are fine)
• 2 cloves of fresh garlic
• Olive oil
• Salt
• Pepper
• Fresh thyme and basil (amount to taste)

Wash the tomatoes thoroughly. Place them in a heatproof dish without peeling. Add chopped onion, mozzarella, fresh and preserved garlic, and herbs. Drizzle with olive oil, salt, and pepper. Roast in a preheated oven at 200°C for about 30 minutes until soft.
Meanwhile, cook the pasta al dente in lightly salted water – it will soften further from the hot sauce. Reserve ½ cup of pasta water to thicken the sauce.
After removing from the oven, blend all the ingredients with the reserved pasta water. If the sauce is too thin, transfer to a pot and cook on the stove until it thickens.
Mix with the pasta and serve warm.