1: On a sheet pan, toss tomatoes with olive oil and roast at 425°F for 10 minutes or until tomatoes start to burst.
2: Meanwhile, add shallots, garlic, salt, and pepper to a large pan over medium heat. Cook, stirring every few minutes until onion is translucent.
3: Add roasted tomatoes to the pan and continue cooking until the tomatoes break down and start to form a chunky sauce.
4: For best results, add cooked pasta right to the pan and cook 5 minutes more, tossing to coat the noodles.
5: Add basil. Serve with a dash of olive oil drizzled over top, some more pepper, and vegan Parm.
