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Ingredients
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Roasted tomatoes
Pasta and sauce finish
Method
Roasted tomatoes
Preheat and prepare
Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper or lightly oil it.
Halve and season tomatoes
Halve the tomatoes lengthwise (for small tomatoes keep whole) and place cut side up on the prepared sheet. Scatter the sliced garlic over and between the tomatoes. Drizzle with 3 tbsp olive oil. Sprinkle the thyme, red pepper flakes, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using) evenly over the tomatoes. Toss gently on the tray so everything is coated; arrange cut sides up to concentrate flavor while roasting.
Roast
Roast in the preheated oven for 25–35 minutes, until tomatoes are softened, edges are blistered and slightly caramelized. If tomatoes release a lot of liquid, roast until liquid reduces slightly and surfaces concentrate in flavor. Remove from oven and let cool slightly. Use a spatula to transfer tomatoes and any juices to a bowl and mash lightly with a fork or potato masher to break down large pieces while leaving some texture.
Pasta and sauce finish
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 400 g pasta and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.
Combine tomatoes and pasta
While pasta cooks, place the bowl with the mashed roasted tomatoes and all juices near the stove. Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the roasted tomato mixture and warm gently for 2–3 minutes. Add a ladle (about 1/2 cup) of reserved pasta water to the tomatoes and stir to loosen sauce. Add the drained pasta to the pan and toss to combine, adding more reserved water a little at a time until the sauce clings to the pasta and reaches a silky consistency (use up to the reserved cup as needed).
Finish with butter, basil and cheese
Turn the heat to low. Add 1 tbsp unsalted butter (optional) and the torn basil leaves, tossing until butter melts and basil slightly wilts. Gradually sprinkle in 120 g grated pecorino romano while tossing or stirring vigorously so the cheese emulsifies with the sauce and creates a creamy coating. If the sauce seems too thick, add a splash of reserved pasta water. Taste and adjust seasoning with up to 1/2 tsp additional salt and 1/4 tsp black pepper if needed.