Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.

Place the cherry tomatoes on the prepared baking sheet.

Drizzle with 4 tablespoons of olive oil, then sprinkle with the minced garlic, salt, and black pepper.

Add the rosemary and thyme sprigs on top for extra flavor. Toss everything gently to coat evenly.

Roast the tomatoes in the preheated oven for 10 minutes just until they begin to split.

For a deeper flavor, roast the tomatoes for 20–25 minutes, or until they are soft, slightly blistered, and caramelized. Remove and discard the herb sprigs after roasting.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.

Reserve 3/4 cup of the pasta water before draining the pasta.

Pour the water and remaining 4 tablespoons of olive oil into a pan and boil for 4 minutes.

Add the cooked pasta to a large mixing bowl with the tomatoes. Toss to coat, adding reserved pasta water a little at a time to reach your desired consistency.

Stir in the chopped basil, fresh lemon juice, and grated Parmesan cheese. Mix until well combined.

Taste the pasta and adjust seasoning with more salt, pepper, or lemon juice if needed.

Divide the pasta into bowls and garnish with additional Parmesan cheese and fresh basil, if desired.