Preheat oven to 180°C / 350°F.
Cut the top off the garlic head, place in a small baking dish.
Pour over olive oil, add rosemary.
Roast for 30–40 minutes until soft and golden.
Roast the red pepper directly over flame (stovetop or burner) until charred.
Transfer to a bowl, cover for a few minutes, then peel off the skin.
Squeeze roasted garlic into a blender.
Add roasted pepper, tomato paste, butter, parmesan, basil, a bit of garlic oil, salt & pepper.
Blend until smooth and creamy.
Cook pasta until al dente (save some pasta water).
Pour sauce into a pan, warm it up.
Add pasta + a splash of pasta water.
Toss everything together until glossy and silky.
Finish: Extra parmesan + basil on top… and that silky garlic pepper sauce.
