Slice the cherry tomatoes in half and add them together with the sliced onion and unpeeled garlic to a large mixing bowl. Drizzle with 2 tablespoons of olive oil. Stir the tomatoes and onion well.

Pour this mixture onto a large baking tray lined with baking paper. Arrange the tomatoes with their cut side up because they will dry out much faster. Sprinkle the tomatoes with a dash of salt.

Roast the tomatoes and onion in a preheated oven at 392°F (200°C) for about 35 minutes or until they are wrinkled and browned (not burnt) but still a little juicy. Check regularly to make sure that the onion and garlic are not charred. Put some tinfoil on top of them if you want. In the end remove the roasted vegetables and let them cool down for 10 minutes.

Peel the soft garlic. Then transfer the lukewarm roasted vegetables to a blender. Add the chili sauce, remaining olive oil and brown sugar.

Blend into a creamy tomato sauce. Check the seasoning and add extra chili sauce, brown sugar or salt to taste.

Bring a high pan of salted water to a rolling boil over high heat and cook the pasta until tender. Strain and transfer the pasta immediately back to the pan. Pour in the pasta arrabiata sauce and stir well.

Transfer the tomato sauce pasta onto plates and serve hot.