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1.
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Preheat oven to 400 degrees F. 2.
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Spray a cookie sheet with no stick cooking spray.
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3.
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In a small mixing bowl combine 1/2 cup of olive oil, garlic, red pepper flakes, salt, and the seasonings and pour the mixture into a large, re-sealable plastic bag (1 gallon size).
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Then, put in the halved tomatoes, seal the bag and shake to thoroughly coat the tomatoes.
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Refrigerate the mixture for 1/2 to 1 hour to allow the tomatoes to marinate.
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4.
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Remove the tomatoes from the bag and place the tomato halves, cut side up, on the prepared cookie sheet.
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5.
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Place the cookie sheet on a rack in the middle of the oven and roast for 45 to 60 minutes until the tomatoes soften and are browned on the top.
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6.
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After the tomatoes have been cooking about 1/2 hour, place a large pot of salted water over a high flame and heat to a rapid boil.
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7.
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Add pasta to the boiling water and cook until al dente; reserve 1/2 cup of the pasta water.
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Drain the pasta.
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8.
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In the bowl of a food processor place 1/2 of the roasted tomatoes and the remaining 2 tablespoons of olive oil and lightly process.
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9.
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Pour the processed tomatoes into a large saute pan over medium heat and heat them; add the cooked pasta, the remaining (unprocessed) roasted tomatoes, and 1/4 cup of the chopped fresh basil and toss to mix well.
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If the pasta seems too tight (dry) for your tastes, loosen it by adding a little of the reserved pasta water and re-tossing (dont add too much water as this pasta should be rather tight).
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Discard any unused pasta cooking water.
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10.
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Either transfer the pasta to a large, flat pasta platter and sprinkle with shredded Parmesan cheese and additional red pepper flakes (to serve family style) or evenly divide the pasta among 6 plates and top each with Parmesan cheese and red pepper flakes (to serve individuals).
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11.
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Serve accompanied by crusty Italian bread and additional Parmesan cheese, the remaining chopped basil, and red pepper flakes on the side.
