For the roasted sheet pan tomatoes: 

• 2 lb (6 cups) cherry tomatoes, rinsed and dried
• 2 Tbsp extra-virgin olive oil
• ½ tsp kosher salt + more to taste
• ¼ tsp freshly ground black pepper

For the pappardelle: 

• ¾ lb dried pappardelle pasta
• 3 Tbsp extra-virgin olive oil + more for tossing the pasta
• 3 large garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp dried red pepper flakes
• 1 recipe Roasted Sheet Pan Tomatoes
• 3 Tbsp heavy cream or half-and-half
• ½ tsp kosher salt + more to taste
• ¼ tsp freshly ground black pepper + more to taste
• ½ cup labneh or Greek yogurt
• chopped fresh or dried za’atar, chopped fresh or dried oregano or marjoram, or za’atar, for serving