Wash the tomatoes and put on a baking tray. Wash the basil leaves and scatter a few over the tomatoes. Sprinkle with salt, add the unpeeled garlic clove, drizzle with the olive oil and transfer to the oven. Cook for 20-25 minutes.
Cook the pasta according to packet instructions.
Transfer the roasted tomatoes to a large serving bowl. Add the roasted garlic and mix to combine. Drain the linguine and toss into the tomatoes.
Add a generous grinding of black pepper and two tablespoons of grated parmesan and serve immediately.
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