Preheat oven to 425°F.
Scatter tomatoes and garlic cloves on a rimmed baking sheet. Pour extra virgin olive oil over mixture, and then using hands toss mixture to evenly coat the tomatoes and garlic with oil. Sprinkle with salt.
Place pan in oven and roast for about 15-20 minutes. The tomatoes should become wrinkly and charred, while the garlic cloves soften and become spreadable.
While tomatoes are roasting heat water for pasta being sure to salt it, begin cooking pasta just before tomatoes come out of the oven.
Scoop roasted tomatoes and garlic into a large skillet. I like to mash the garlic cloves so they just kind of melt into the sauce. As the pasta is cooking ladle some of the salty starchy pasta water (1/2-1 cup) onto the tomatoes and garlic, this mixture will create the sauce. Bring to a simmer over med high heat.
When pasta is cooked, use a spider to transfer pasta to the skillet. Alternatively, drain the pasta (reserving a cup or so of the pasta water) and place pasta in skillet.
Toss pasta with roasted tomatoes and garlic over low heat, adding pasta water as necessary. When thoroughly mixed together remove from heat.
Stir in grated parmesan, top with basil and serve!
