Tagliatelle with creamy brie and sunblush tomatoes

• 25 g unsalted butter
• 1 shallot finely chopped
• ½ garlic clove, crushed

Melt the butter in a pan, add the shallot and garlic and cook over a low heat for 5 minutes. Add the thyme and tomatoes, increase the heat and cook for about 2 minutes until softened. Cook the tagliatelle in boiling salted water until al dente and drain well. Add the crème fraîche and brie to the tomatoes and stir until melted. Return the pasta to the pan, pour over the sauce and toss together.