Cook the pasta al dente in well-salted water (the pasta should have a bit to it).
Wash the mushrooms, pat thoroughly dry with paper towels. Cut larger mushrooms in half, leave the smaller mushrooms whole.
Pour hot water over the tomatoes and peel them. Cut two tomatoes into large cubes and one into very fine cubes.
In a large frying pan, heat the olive oil and butter, add the chopped garlic and thyme twigs, cook for 1 minute, then add the chanterelles. Cook over high heat for 1-2 minutes (don't stir the mushrooms).
When the mushrooms start to release water, add the wine and cook for 1 minute.
Add the chopped tomatoes and cook, stirring, for about 2-3 minutes. Discard the thyme twigs.
Take the pan off the heat, add the Parmesan cheese, thyme leaves, and cooked pasta. Toss everything together, season with salt and pepper to taste.
Serve sprinkled with fresh thyme leaves.
Enjoy!