Preheat your oven to 400°F (200°C) and prepare a parchment-lined baking sheet.

Rinse the cherry tomatoes and combine them with olive oil, salt, pepper, and optional red pepper flakes in a mixing bowl.

Spread the tomatoes and the seasoned garlic head on the baking sheet and roast for 25-30 minutes.

Bring a large pot of salted water to a boil, add pasta, and cook until al dente; reserve 1 cup of cooking water before draining.

Remove the roasted tomatoes and garlic from the oven, mash them together in a bowl, add olive oil and optional balsamic vinegar, and adjust seasoning.

Combine the drained pasta with the tomato-garlic mixture, adding reserved pasta water until desired consistency is reached.

Fold in freshly torn basil leaves and serve topped with grated Parmesan cheese.