Cream-Free Roasted Cherry Tomato Pasta

Roast the cherry tomatoes, garlic, and rosemary in an ovenproof skillet with olive oil, salt, and pepper at 180°C for 20 minutes. Check the cooking from time to time and remove the rosemary halfway through to prevent it from burning. Once roasted, remove the skillet from the oven. Strip the leaves off the rosemary stems and squeeze the roasted garlic cloves out of the bulb. Using a fork, mash all the ingredients together. You can blend the sauce if you want a smoother texture. Cook the pasta in salted boiling water until al dente. Add the cooked pasta to the sauce and toss until well coated. Serve hot and garnish with basil leaves, mozzarella and a drizzle of olive oil.