Preheat oven to 350 degrees.
Place mini heirloom tomatoes onto non-stick baking sheet. Add 1 tbsp olive oil over top the tomatoes & sprinkle on salt/pepper.
When oven is ready, add baking sheet into the oven and roast tomatoes for 25 minutes until they begin to burst open.
Heat pot with salted (1 tsp) water and bring to a boil.
When water is boiling, add pasta & cook until al dente.
While pasta is cooking & tomatoes are roasting, add 8 cloves of garlic into a non-stick frying pan. Add 2-3 tbsp olive oil and heat garlic over medium heat until they become fragrant.
When pasta is ready, reserve 1 cup of pasta water and set aside.
Remove tomatoes from the oven and add to the frying pan with the garlic. Add pasta water and allow all ingredients to mix together for 2-3 minutes.
Drain pasta & add to frying pan.
Mix all ingredients together & top with finely sliced basil. Serve & enjoy!