Place cherry tomatoes and capsicum pieces on a baking tray.

Cut the top off your garlic bulbs and microwave for 1 minute, then place on the baking tray.

Sprinkle over some salt, pepper, and olive oil, and place your rosemary on top.

Roast in your oven on 220°C for 25 minutes or until slightly charred.

Place tomato and capsicum in a food processor. Squeeze in the roasted garlic (discard the skins), add olive oil, and whizz until smoother.

Check the flavor and add more salt and pepper if needed.

Pour the sauce into a pan and heat through. Add cooked spaghetti and 1/2 cup pasta water.

Serve it up hot and sprinkle generously with Parmesan cheese.