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1
Preheat the oven to 425.
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2
Cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up.
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3
Pour 1 teaspoon of the olive oil over the cut garlic, wrap it in the foil and roast for about 1 hour or until very tender.
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4
Squeeze the roasted garlic from the skins into a small bowl and mash well.
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5
Cover with plastic wrap.
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6
Meanwhile, on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper.
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7
Lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom.
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8
Using a spatula, transfer the tomatoes to a plate.
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9
In a small heatproof bowl, cover the porcini with the boiling water and set aside to soften, about 20 minutes.
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10
Remove the mushrooms from the liquid and rinse them under running water to remove any grit; reserve the liquid.
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11
In a large skillet, heat 2 tablespoons of the olive oil.
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12
Add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring, until deep brown on the bottom, about 4 minutes.
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13
Stir the mushrooms and continue to cook until tender, about 4 minutes longer.
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14
Transfer to a plate.
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15
Add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes.
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16
Add the Marsala and simmer until reduced by half.
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17
Pour in the reserved mushroom soaking liquid, stopping when you reach the grit at the bottom.
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18
Add the porcini and the roasted garlic puree.
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19
Cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes.
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20
Meanwhile, rewarm the roasted tomatoes and the mushroom sauce.
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21
Add the sauteed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper.
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22
Drain the pasta and toss it with the remaining 1/2 tablespoon of butter.
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23
Add the mushroom sauce and toss well.
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24
Mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, Parmesan shavings and basil.
