Preheat your oven to 400°F (200°C).

In a spacious bowl, add rinsed cherry tomatoes. Drizzle with 3 tablespoons of olive oil, then season with salt, pepper, and optional red pepper flakes. Toss gently.

Slice off the top of a whole head of garlic to expose the cloves. Place it alongside the tomatoes on a baking sheet and drizzle with olive oil.

Roast in the preheated oven for 25 to 30 minutes until tomatoes caramelize and garlic is tender.

Boil a large pot of salted water. Add 1 pound of pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.

Squeeze softened garlic into a bowl, add blistered tomatoes, and mash together to create a chunky sauce.

Stir in remaining olive oil and optional balsamic vinegar. Adjust seasoning with salt and pepper.

In the pot with drained pasta, toss with the roasted garlic and tomato sauce, adding reserved pasta water to achieve desired consistency.

Fold in chopped basil and serve topped with grated Parmesan cheese.