Preheat oven to 450 degree F.
Put cherry tomatoes in a baking dish. Add the garlic still in its paper. Add a few sprigs of fresh basil. Add salt and pepper to taste. Pour in the olive oil and toss. Push the basil to the bottom so that it doesn't dry out.
Put the tomato mixture in the oven for 30 minutes.
In the meantime, set a pot of water to boil for the pasta.
Cook pasta about 1-2 minutes less than the package instructions. For example, in this case our spaghetti package instructions said to cook the pasta for 9-11 minutes. We set set a timer for 7 minutes and removed the pasta 2 minutes early. It will continue to cook in the sauce.
Reserve a cup of the cooking water from the pasta. You’ll need it for the sauce.
Remove cherry tomatoes from the oven. Remove skins from garlic. Discard the cooked basil.
Smash the tomato mixture with a potato masher. Be careful, they are hot and they will squirt out at you.
Transfer the tomato mixture to a large frying pan. Add the cooked pasta. Toss. Add pasta water as needed. Add cheese. Keep cooking for a couple of minutes until everything is blended.
Garnish with fresh basil.