Spaghetti with Roasted Tomato Basil Sauce

Set broiler to high and line a sheet pan with aluminum foil. Place whole tomatoes and garlic cloves on the sheet pan and broil until black and blistered in places and the tomatoes have started to burst, about 6 minutes. Transfer contents of baking sheet to the bowl of a blender.

Add heavy cream, balsamic, sugar, salt, pepper and basil leaves. Blend on high until completely smooth.

Meanwhile, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, 8–10 minutes. Drain, reserving 1 tablespoon of the starchy pasta water. Return pasta to empty pot and toss with sauce and reserved pasta water.

Garnish with chopped additional basil and/or Parmesan, if desired.