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Place the tomato directly over an open flame on a gas burner. Cook, turning every minute until charred all over. Place the charred tomatoes in a bowl. Add the garlic cloves and cover with a plate. Let the tomatoes steam for 10 minutes. Remove the charred skin, stem, and seeds, and discard.
Add the charred tomatoes, garlic, cashews, pecorino, ¼ cup olive oil, red wine vinegar, and a pinch of salt to a blender and pulse until smooth.
Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted tomato sauce and about ¼ cup of the reserved pasta cooking water. Toss to combine. Add the white beans, basil, oregano, lemon juice, and a pinch of red pepper flakes, tossing to combine. Thin the sauce as desired with more pasta cooking water.
Serve topped with fresh basil and additional cheese (if desired). Enjoy!