Cook the pasta according to instructions, usually 7-8 minutes of boiling in water with some salt. When done, drain and leave to the side. Cover with tin foil or a towel to keep from drying out and going cold, but later on with be heated in the sauce and skillet.
In a heavy bottom skillet, grill the garlic till golden-dark brown. If your tomatoes already come in an oil, try to match it or use a light-tasting olive oil so the flavors don't counter each other. Be careful not to sear the garlic too much, so only 1-2 minutes on medium heat should cook the small garlic pieces evenly in very little time.
Add the chopped tomato chunks and grill for a minute to get them soft and juicy. Strain the canned tomatoes and add to the mix. Season with Basil and thyme to your liking.
Simmer for 10 minutes, in which the chunks will get moist and if desired you can crush them into smaller bits with a fork or spatula.
After 10 minutes, pour in cream incrementally until the sauce achieves the thickness you want. The skillet should be simmering at low heat so as to not boil the cream and burn the tomato sauce to the surface of the skillet.
Bring the heat down and bring the strained pasta over to add to the simmering sauce.
