Preheat oven to 400°F (200°C).

In a large baking dish, combine cherry tomatoes, whole garlic cloves, olive oil, salt, pepper, Italian seasoning, and red pepper flakes if using. Toss everything together so the tomatoes are well-coated.

Roast for 20–25 minutes, until the tomatoes are blistered and soft and the garlic is golden. Leave oven on.

While the tomatoes roast, bring a large pot of salted water to a boil. Cook the Mountain High Organics gluten-free spaghetti according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.

Once the tomatoes are roasted, remove the dish from the oven. Use a fork to mash some of the roasted tomatoes and garlic to create a chunky sauce.

Add the cooked pasta directly into the baking dish, tossing to coat. If the sauce seems too thick, add a splash of reserved pasta water.

Sprinkle mozzarella and Parmesan evenly over the top.

Return the dish to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.

Top with fresh basil or parsley, then serve hot.