3 pounds plum tomatoes, cored and halved lengthwise
5 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 pound linguine
1/2 cup finely grated Parmesan, plus more for topping
Heat a grill to high. In a bowl toss the tomatoes with 3 tablespoons of the olive oil and the thyme; season generously with salt and pepper. Starting with cut sides down, grill the tomatoes until soft and charred, 8 to 12 minutes per side.
Return to the bowl; cut into coarse pieces with kitchen shears.
Meanwhile, cook the linguine in a large pot of boiling salted water until al dente according to the package instructions. Drain; return to the pot.
Add the remaining 2 tablespoons olive oil, the Parmesan, and grilled tomatoes.
Divide among bowls, and serve immediately with more grated Parmesan.