Preheat your oven to 400°F (200°C).

In a large bowl, combine the cherry tomatoes and unpeeled garlic cloves. Drizzle generously with extra virgin olive oil. Sprinkle with dried oregano, dried basil, red pepper flakes (if using), salt, and freshly ground black pepper. Toss everything gently to coat evenly.

Spread the tomato and garlic mixture in a single layer on a large baking sheet. Ensure the tomatoes are not overcrowded for optimal roasting.

Roast for 20-25 minutes, or until the tomatoes have softened, burst, and started to caramelize. The garlic cloves should be tender and slightly golden.

Carefully remove the baking sheet from the oven. Let it cool slightly for a few minutes.

Squeeze the roasted garlic cloves out of their skins directly into the bowl with the roasted tomatoes. Discard the skins.

Using an immersion blender (or carefully transferring to a regular blender), blend the tomato and garlic mixture until you reach your desired consistency. For a chunkier sauce, blend less; for a smoother sauce, blend more. You can also mash with a fork or potato masher for a rustic texture.

Cook your pasta according to package directions. Drain, reserving about 1/2 cup of the pasta water.

Pour the roasted cherry tomato sauce over the cooked pasta. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.

Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese, if desired.