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1.
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Preheat oven to 375 degrees F. 2.
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Cut tomatoes in half and place on a baking sheet.
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Drizzle with olive oil, sprinkle with salt, lay cut side up, and place a garlic slice on each piece.
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Or cheat and use a smattering of garlic powder like I did.
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3.
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Bake tomatoes for an hour, until they are shriveled but still juicy.
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Remove from oven and set aside.
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Place a large pot of water on high heat for your pasta (you will need to reserve about 3/4 cup of this water once the pasta is done and before draining).
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Once the water comes to a boil, add your pasta and cook according to package instructions.
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4.
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In a large, heavy-bottomed skillet over medium heat, add about 2 tablespoons of olive oil.
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Err on the side of heat too low you do not want the garlic or onions to brown.
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Add the remaining garlic and cook until it starts to get fragrant.
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Then add the onion and basil, allowing the mixture to cook until the garlic and onions are translucent and the oil has been infused.
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Again, do not let it brown particularly the garlic, as it will turn bitter.
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5.
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Into your onion pan, add the tomatoes and any collected juices, as well as the red pepper flakes.
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As you stir, you will find the tomatoes disintegrate and create a smooth mixture.
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Before you drain your pasta, collect about 3/4 cup of water and add to the tomato sauce.
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Then drain the pasta.
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6.
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Stir the butter into your sauce mixture until it melts, then toss the pasta into the skillet to coat.
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Serve the sauce covered pasta with shaved Parmigiano Reggiano and more chopped basil.
