Preheat the oven to 180ºC / 350ºF / Gas 4. Put 2 tablespoons of oil in a roasting dish and place
in the oven for 5 minutes. Add the tomatoes and garlic to the dish, season and toss until well
coated. Return to the oven and roast for 30 minutes.
Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until "al dente". Drain
and transfer to a large serving bowl.
Squeeze the flesh from the roasted garlic cloves into a bowl. Add the remaining olive oil, the
pesto, vinegar and 3 tablespoons of the tomato cooking juices. Season and toss to combine. Add to
the pasta and mix well, ensuring that the pasta is coated in the dressing. Gently stir in the
cherry tomatoes, then scatter with basil. Serve warm or cold.