1-First Step: Preparation and Mise en Place Start by preheating your oven to 220°C (425°F). Getting the oven hot early is key to getting those nice charred spots on the tomatoes. While the oven heats, rinse your tomatoes and grab a large baking dish. You will want to cut your tomatoes in halves. If you have larger tomatoes, quarter them so they are roughly the same size as the cherry tomatoes. This ensures they all roast at the same speed. Take your garlic cloves and crush them with the flat side of your knife, but leave the skins on. The skins protect the garlic from burning while it roasts, turning the harsh cloves into sweet, creamy paste.

2-Second Step: Seasoning and Roasting Toss the halved tomatoes and the crushed, unpeeled garlic cloves into your baking dish. Drizzle the 45 ml (3 tbsp) olive oil right over the vegetables. Sprinkle in the 1½ tsp dried oregano, a generous amount of salt and pepper, and your pinch of chili if you like a bit of spice. Give it all a good stir so everything is coated in oil and seasoning. If you have a sprig of basil, tuck it into the mixture now. Place the dish in the hot oven and bake for 25 to 30 minutes. Halfway through the cooking time, open the oven and give the tomatoes a stir. You want them to be soft and slightly blistered or charred at the edges.

3-Third Step: Cooking the Pasta Timing is everything. While the tomatoes are roasting away in the oven, get your pasta water boiling. Salt the water well it should taste like the sea. Add your 300 g (10½ oz) favorite pasta and cook it. Here is a pro tip: cook the pasta just short of al dente. You want it slightly firmer than the package instructions suggest because it will finish cooking in the sauce later. This technique helps the sauce cling to the pasta better. Once it is ready, reserve about a cup of the starchy pasta water before draining.

4-Fourth Step: Blending the Sauce Once the tomatoes are soft and lightly charred, remove the baking dish from the oven. Carefully discard the wilted basil sprig if you used one. Now, squeeze the roasted garlic out of their skins. The skins should slip right off, and the inside will be soft and golden. Add the roasted tomatoes, their juicy oils, and the squeezed garlic into a blender. You can blend it until completely smooth for a velvety texture, or pulse it a few times if you prefer a chunkier sauce with some tomato pieces still visible. The choice is yours depending on the texture you enjoy.

5-Final Step: Bringing It All Together Pour the blended sauce into a large pan or skillet. Heat it gently over low heat. This is the time to taste your sauce. Add more salt, pepper, or chili if you think it needs it. If the sauce seems too thick, splash in a little bit of that reserved pasta water to loosen it up. Now, toss your cooked pasta directly into the pan with the sauce. Stir it well so every strand of pasta is coated in the vibrant red sauce. Let it simmer together for just a minute to marry the flavors. Serve divided on four plates. Finally, garnish with your chosen optional toppings like toasted breadcrumbs, pine nuts, or fresh herbs to add that final touch of texture and color.