The first thing you need to do is put the garlic in the oven to roast. Slice the top of the garlic off, exposing the tops of the cloves of garlic. Then place the garlic on two layers of foil - sliced side facing down. Fold the foil up around the garlic. Then drizzle one tablespoon of olive oil over and seal up the foil around the garlic. Place in the oven at 350 degrees.

Next prepare the tomatoes. Simply slice the cherry tomatoes in half and place them on a baking sheet. Drizzle the remaining oil oil over and generously sprinkle with salt and pepper. Roughly chop the basil and sprinkle it over before placing the tomatoes in the oven beside the garlic.

Now you have about 20 minutes to hang out. I read Cooking Light.

Ok, hangout time is over. Bring a pot of salted water to a boil.

While you are waiting for the water to boil, start working on the roasted garlic goat cheese sauce. Remove the garlic from the oven and carefully unwrap it. Let it cool for a minute before extracting 4-5 cloves of garlic (or more if you really love garlic). The garlic should be very soft; use a fork to mash it.

Melt the butter in a skillet over medium heat. Reduce to medium low heat, and let the butter slowly brown; this brings out more flavor. Once the butter has started to brown, add the garlic stirring it into the butter. Then add the goat cheese letting it melt. At this point the mixture will be a thick paste. Remove the tomatoes from the oven, and scoop any tomato liquid at the bottom of the pan into the skillet, thinning out the sauce. Taste the sauce and season with salt and pepper. Then stir the tomatoes into the sauce. Keep warm on low.

By now the water should be boiling. Add the pasta to the water and cook according to the directions. Before draining the pasta, remove ¼ cup of water from the pot.

Drain the pasta, and stir the pasta water in the sauce. Add the pasta to the sauce, let simmer for 1 minute, and serve immediately.