Put the cherry tomatoes in a pan lined with waxed paper, sprinkle with 2 tbsp. olive oil, salt, freshly ground pepper and fresh oregano and grill in a preheated oven at 180°C for 20 minutes.
In a shallow pot, heat up 2 tbsp. olive oil and saute the shrimp for 1-2 minutes, sprinkled with salt and freshly ground pepper. Transfer the shrimp to a plate.
In the same pot, add another 1 tbsp. olive oil and sauté the onion for 2 minutes until soft.
Add the garlic and tomato paste and sauté for 1 minute.
Pour in the wine and when most of the alcohol has evaporated, add the grated tomatoes. Lower the heat and allow the sauce to simmer for about 10-12 minutes until it thickens. Toward the end, add the thyme, the dry oregano and the shrimp, bring to a boil and then remove from the heat.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6 Whole Wheat. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the spaghetti and sprinkle with 2 tbsp. olive oil. Mix gently.
Serve the spaghetti with the sauce and the shrimp and a few grilled cherry tomatoes.