Charred Cherry Tomato Pasta with Alpeppo Pepper - SippitySup

Ingredients

• 8 ounces spaghetti, tagliarini, or perciatelli pasta
• 3 tablespoons olive oil, divided
• 4 cloves garlic, sliced paper thin
• 1 teaspoon ground aleppo pepper
• 1 teaspoon fresh thyme leaves, roughly chopped
• 1 pound whole cherry or grape tomatoes, washed and thoroughly dried
• 1 tablespoon pomegrantate molasses
• ⅓ cup toasted walnuts, roughly chopped
• 1 handful fresh basil or italian parsley leaves, thinly sliced