Preheat the oven to 180°C.

Slice off the top of the garlic bulb and drizzle with a little olive oil and sprinkle over some salt before wrapping it up in some silver foil.

Peel and slice the shallot into eighths.

Add the tomatoes, shallot and garlic into a baking tray where they fit snuggly. If they are too spread out, too much of the juices will evaporate. Drizzle over plenty of olive oil and a generous amount of salt and pepper.

Roast on the middle shelf for about 40-50 mins or until the tomatoes are super soft and juicy and starting to char in spots. The garlic should be very soft and cooked through.

Meanwhile, cook the pasta in plenty of salted water to slightly al dente, 1 minute less than stated cooking time. Save a cup of pasta water.

Take the tray out of the oven when it’s ready and remove and discard any tomato stalks. Let the garlic cool slightly before squeezing out the cloves into the tomatoes. Give it a mix and scoop out a few tablespoons of the tomatoes and set aside for topping.

Blend the garlic tomatoes with all of their juices until smooth. Depending on how much liquid you got out of your tomatoes, you may want to add a splash or two of pasta water. It should be a soupy consistency. Taste and season well.

To serve, ladle the soup into two bowls, then twirl in the pasta and pile on the reserved roasted tomatoes. Finish with a drizzle of olive oil and some harissa, if using.

If you have leftover soup, this can be frozen but without the pasta.