Slice the tomatoes in half (optional), then place your tomatoes in a roasting pan together with mushrooms, garlic, fresh thyme, oregano, chili flakes, and olive oil, toss and mix.
When flavors marry, they combine to form one flavor and roast for between 20 and 30 minutes.
While the tomatoes are roasting, bring a large pot of salted water to a boil then add the pasta and cook according to package instructions until al dente.
Just before draining, remove a cup of pasta cooking water.
When the tomatoes roasted for 20 to 30 minutes, add the wine or balsamic vinegar to the roasting dish and return to the oven for another 5 to 8 minutes.
Remove from the oven and scrape off all that yumminess from the bottom of the roasting pan then add the pasta to the tomatoes in the roasting pan and toss to combine.
Add dollops of pesto and splashes of the reserved pasta water to loosen and to create this super delicious sauce!
Serve with extra spoons of pesto and fresh lime juice and zest if desired.