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Preheat oven to 180C
Halve the tomatoes, drizzle over some olive oil, salt and pepper then face down on a lined baking tray with the whole unpeeled garlic cloves and bake in the oven for 20 - 30 minutes (or until the tomatoes have started to caramelise)
In the meantime, sauté the onion in some olive oil until it starts to brown then add the tomato paste and sauté for a further 5 minutes then remove from heat
Once the roasted tomatoes have cooled, squeeze the garlic cloves out of their skin then add the tomatoes and garlic to a food processor or blender, along with the onion and tomato paste then blend into a smooth sauce. Add the basil and pulse again a few times until the basil appears finely chopped
Boil the pasta in some salted water then drain (reserve 1 cup pasta water)
Add the sauce back to the pan and bring to a low simmer, season with extra salt and pepper then stir through the pasta. Continue to add extra pasta water as needed over low heat until the sauce is silky
Serve with grated cheese and extra basil