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Cut the Parmigiano Reggiano into small cubes.
Remove the basil leaves from the stems and blend together with the Parmigiano in a food processor until you get a grainy green mixture. Set aside.
Combine the cherry tomatoes, washed tomatoes, whole head of garlic, parsley, a drizzle of EVO oil, salt, and pepper in a baking dish.
Bake in the oven at 350°F for 30 minutes.
Remove the garlic, blend the tomatoes, and strain until you get a creamy sauce.
Cook the spaghetti until al dente.
Toss with 4 tablespoons of tomato sauce and a drizzle of EVO oil.
Serve with a sprinkle of basil Parmigiano on top.