Preheat your oven to 400°F (200°C).

Rinse the cherry tomatoes under cold water and pat them dry.

Slice off the top of the garlic head and drizzle with olive oil.

Drizzle olive oil, salt, pepper, and red pepper flakes over the tomatoes and toss to coat.

Arrange the seasoned tomatoes and garlic on a parchment-lined baking sheet in a single layer.

Roast in the oven for 25-30 minutes until tomatoes are blistered and garlic is golden brown.

While roasting, boil salted water in a large pot and cook pasta according to package instructions until al dente.

Reserve about a cup of pasta cooking water before draining.

Squeeze roasted garlic out of its skin into a bowl with the roasted tomatoes and juices.

Mash the tomatoes and garlic into a chunky sauce, adding olive oil and balsamic vinegar.

Combine cooked pasta with the tomato-garlic sauce, adjusting with reserved pasta water if needed.

Fold in fresh basil leaves and serve warm, topping with Parmesan or nutritional yeast.