Let’s make this delicious dish step by step:

1. Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with garlic, salt, pepper, oregano, and red pepper flakes. Roast for about 20 minutes, or until the tomatoes are bursting and slightly charred.
2. While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet over medium heat, pour in the heavy cream and let it simmer gently for about 5 minutes. Stir in the roasted tomatoes, along with all their juices and spices from the baking sheet.
4. Add the cooked pasta to the skillet, tossing to coat it thoroughly in the creamy tomato sauce. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
5. Remove from heat and stir in the Parmesan cheese until melted and well combined. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil leaves for an extra burst of flavor. Enjoy with your loved ones gathered around the table, just like my family does.