Process: Chop tomatoes; slice onions; prepare two heads of garlic. Douse in olive oil. Salt and pepper. 425 degree oven. Roast. Don’t let them stick or burn.
Take vegetables out of the oven.
Set tomato/onion mixture aside.
Let garlic cool. Make it into a paste. It’ll spread like butter.
Boil pasta in salty water. I used rigatoni.
Mix garlic paste, goat cheese, basil (chiffonade), chopped kalamata olives with some starchy water reserved from the pasta. (Cut your left hand and burn your right. Drink wine to dull the pain.)
This is the sauce.
Mix the tomatoes/onions with the garlic, basil, roasted garlic goat cheese.
Pour sauce over pasta.