Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss your cherry tomatoes with 3 tablespoons of olive oil, salt, pepper, and optional red pepper flakes.

Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and sprinkle with salt. Wrap in foil.

Spread the prepared tomatoes in a single layer on a baking sheet and place the garlic cut side up. Roast for 25-30 minutes.

While the veggies roast, bring a pot of salted water to a boil and cook the pasta until al dente. Reserve a cup of pasta water before draining.

Squeeze the roasted garlic into a bowl, add the tomatoes and mash lightly to create a chunky sauce.

Stir in the remaining olive oil, reserved pasta water, and optional balsamic vinegar. Adjust seasoning as needed.

Mix the drained pasta into the tomato and garlic sauce until well-coated.

Fold in the chopped fresh basil and serve warm, topped with grated Parmesan cheese.