Step 1

Preheat oven to 392°F (180°C).

Step 2

Add tomatoes to an ovenproof dish. Drizzle with 1 tbsp of oil (reserve the other tbsp for later). Sprinkle with salt & pepper, toss & roast in the oven for 20-25 minutes.

Step 3

In the meantime, mince the garlic. Heat up the remaining tbsp of oil in a large stockpot & add the minced garlic. Gently fry on low heat until it releases an aroma.

Step 4

Immediately add the milk & vegetable stock. Bring to a boil & add the pasta.

Step 5

Simmer uncovered on medium heat for about 8-9 minutes or until pasta is cooked al dente (firm to the bite).

Step 6

If the sauce is looking too dry, add more liquid (either milk or stock will do).

Step 7

When the pasta is almost cooked, remove the tomatoes from the oven and use a potato masher or a large fork to mash them, then add them to the sauce. Stir well.

Step 8

Sprinkle some fresh basil on top and serve with extra freshly cracked pepper.