Step 1

Preheat oven to 450℉. Rinse tomatoes and pat dry. Peel garlic cloves. On a baking sheet lined with parchment paper, toss tomatoes and garlic in olive oil. Season with a few sprinkles of salt & pepper. Bake in oven for about 30 minutes, until tomatoes are bursting.

Step 2

While the tomatoes cook, boil pasta until al dente according to the package.

Step 3

Once tomatoes are bursting, remove from oven and let cool down for 8-10 minutes. When tomatoes and garlic are no longer steaming, add to a high-power blender/food processor. Add in sundried tomatoes, milk, oregano, and chili flakes. Blend until smooth.

Step 4

Add pasta and sauce back to pan and stir until combined. Serve topped with grated parmesan and parsley.