Cook the pasta in boiling salted water for about 8 minutes. In the meantime, clean the mushrooms. Wash, quarter, seed and dice the tomatoes. Peel garlic, cut in half and cut into thin slices.
Remove the thyme leaves. Heat the oil in a pan and fry the mushrooms until golden brown. Add the diced tomatoes, garlic and thyme, braise briefly, deglaze with vinegar and stock and allow to reduce slightly.
Drain the pasta, mix into the sauce. Season with salt and pepper and serve.