Preheat the oven to 230 degrees Celsius.
In a baking dish, add the cherry tomatoes, the garlic cloves still in their skin, some basil (fresh or dried), salt, pepper and enough olive oil to coat everything.
Mix everything well and roast the tomatoes for 20-30 minutes, stirring occasionally, until they pop open. The garlic should be soft as well.
Remove from the oven, let cool for a couple of minutes and take the garlic cloves out of their skin. Mash everything with a potato masher, until it forms a smooth sauce.
Transfer the sauce to a pan, cook it on medium-high heat for 5-10 minutes, until it reduces a bit.
Add your favourite pasta to the sauce and toss everything together.
Plate your pasta and top it with some grated Parmesan cheese, drizzle with a little more extra-vergin olive oil and garnish with some basil leaves.