1. Preheat the oven to 400 degrees F.  Holding the flat of your knife on top of each clove of garlic, thwack and peel each clove in a head of garlic.  Place the garlic in a large greased and/or lined roasting tray.

2. Prepare the tomatoes: if cherry tomatoes, slice them in half; if any other size, chop coarsely, into approximately 1” dice. Place the tomatoes in the roasting tray with the garlic. Prepare the red onion by peeling and slicing into rough quarters, place with the tomatoes and set aside.

3. In a separate bowl, mix together the balsamic vinegar and olive oil and using a pastry brush, brush the mix over the tomatoes, the red onion, and the garlic bulb. Sprinkle the tomatoes, garlic, and onion with sea salt and freshly ground black pepper.

4. Roast the tray of vegetables in the oven for 30-35 minutes or until the tomatoes have reduced to half their size.

5. While the garlic, tomatoes, and onion are roasting, bring a medium sized pot of water to the boil and cook the pasta to desired doneness. Drain the pasta in a colander and set aside.

6. When the tomatoes, garlic, and onion are cooked, remove them from the oven and using a fork/spoon/whatever, mash all the ingredients together in a large bowl until you have a thick, mushy sauce. Tumble the cooked pasta into the bowl and add the Parmesan cheese and an extra tablespoon or two of olive oil. Toss everything together until the pasta is evenly coated.