[What You Need] - 2 cups cherry tomatoes (about 1 pint) - 1 medium to large clove garlic - 1 15-ounce can cannellini beans - 1/4 cup fresh thyme - 1/4 to 1/2 cup fresh basil leaves - 2 tablespoons balsamic vinegar - 2 tablespoons olive oil - 8 ounces buckwheat noodles (soba) - ½ to 1 teaspoon kosher salt - Fresh ground pepper - Fresh Parmesan cheese, for serving [What To Do] 1) In a medium saucepan, bring water to a boil with a pinch of salt. Add soba noodles and cook according to the package instructions, about 4 to 5 minutes, until al dente. 2) Meanwhile, mince the garlic clove. Cut the cherry tomatoes in half. Drain and rinse the cannellini beans, if canned. Place the garlic, tomatoes, and beans in a large bowl, and pour over 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, and ½ teaspoon kosher salt. Let sit while the pasta cooks. Thinly slice the basil (chiffonade), and roughly chop the thyme leaves. 3) When the pasta is cooked, drain it. Then place it in the bowl with the tomatoes, garlic, olive oil, and vinegar; throw in the herbs, and mix to combine. Add fresh ground pepper and a bit more kosher salt, to taste. Top with shavings of Parmesan cheese, and serve immediately.