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Toss the tomatoes in a baking dish with the garlic, a good drizzle of olive oil, salt and pepper. Bake at 400 F for 30-40 minutes, until the tomatoes burst and begin to brown.
Cook the pasta 1 minutes under al dente. Before draining reserve a mug full of pasta water.
When the tomatoes come out of the oven use a spoon to gently burst them so they release the juice, then add to the pasta along with some pasta water, the zest of a lemon, and some more extra virgin olive oil.
Plate it up and serve with parmigiano cheese and fresh basil.