Directions

Salt and Prep the Tomatoes

1. Preheat the oven to 425°F.
2. Reserve one attractive heirloom tomato for the fresh garnish at assembly, optional.
3. Core and cut the remaining heirloom tomatoes based on size: halve small tomatoes, quarter medium tomatoes, and cut large tomatoes into 6 to 8 wedges. Leave cherry tomatoes whole.
4. Place cut tomatoes on a wire rack or a paper towel-lined baking sheet. Sprinkle evenly with 1½ tsp kosher salt. Let stand for 20 to 30 minutes to drain excess liquid, then gently pat dry. Salting draws out water, concentrating the tomato flavours prior to roasting.

Roast the Tomatoes & Aromatics

1. Slice the top off the whole head of garlic to expose the cloves, drizzle with 1 tsp olive oil, and wrap loosely in foil.
2. Arrange the prepped heirloom tomatoes, whole cherry tomatoes, and shallot wedges in a large oval roaster or large rimmed baking sheet. Add the remaining olive oil, thyme sprigs, remaining ½ tsp salt, and black pepper. Toss gently and spread into a single layer. Nestle the wrapped garlic in one corner.
3. Roast for 50 to 60 minutes. At the halfway point, gently rotate a few tomato pieces if needed without over-stirring. The tomatoes should show some caramelisation around the edges while holding their shape. Remove from the oven and discard thyme sprigs. Set garlic aside to cool slightly.

Prepare the Lemon Butter Panko

1. Melt 1½ tbsp butter with 1½ tbsp olive oil in a skillet over medium heat. Once foaming, add 1 cup panko breadcrumbs and a pinch of kosher salt.
2. Cook for 4 to 6 minutes, stirring constantly. Reduce heat to medium-low if browning too quickly, ensuring an even golden shade.
3. Remove from heat immediately. Stir in the grated lemon zest and chopped parsley. Transfer to a plate to stop the cooking process.

Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook tagliatelle until just short of al dente. Carefully scoop out 1½ cups of pasta cooking water before draining the pasta.

Build the Pan Sauce 

1. Place the roasting pan across two stovetop burners over medium heat. Pour in the white wine and simmer for 2 minutes and stir with a wooden spoon.
2. Squeeze the soft roasted garlic cloves out of their skin directly into the pan. With the back of a spoon or a spatula, lightly crush about one-third of the roasted tomatoes into the sauce while leaving the rest whole.
3. Add 4 tbsp butter. Once melted, pour in ¾ cup reserved pasta water and simmer for 1 minute until emulsified and glossy.

Combine Pasta and Sauce

1. Gently lift out about 2 cups of the whole roasted tomatoes and set aside for topping.
2. Add cooked tagliatelle to the pan. Using tongs, fold the pasta to coat ribbons evenly in sauce. Add Parmigiano Reggiano and continue tossing, splashing in additional reserved pasta water as needed to create a light, cohesive coating.
3. Fold in torn basil leaves and fresh lemon zest. Taste and adjust salt or pepper if needed.

Assemble and Serve

1. Arrange the pasta evenly in the roaster or transfer to a large serving platter. Nest the reserved roasted tomatoes across the top. Tuck raw heirloom tomato wedges around the warm pasta, optional. Finish with extra Parmigiano Reggiano, generous scoops of lemon butter panko, flaky sea salt, cracked black pepper, a drizzle of olive oil, and small basil leaves. Serve immediately.