Add the tomatoes, garlic, olive oil, white wine, salt, and pepper to a snug baking dish. The tomatoes should feel cozy, and the oil should come about halfway up them, not fully cover them.
Roast at 300°F for 2–3 hours, until the tomatoes are completely collapsed and jammy and the garlic is soft.
If there’s excess oil, spoon some off and reserve it for later.
Mash the tomatoes, garlic, and remaining oil directly in the dish to create your sauce before cooking the pasta.
Cook the fresh pasta in well-salted water. It cooks quickly, just a few minutes.
Transfer the pasta directly into the confit—the water clinging to the pasta should naturally start forming the sauce.
Toss until glossy and emulsified. If needed, add more pasta water in 2-tablespoon increments until the sauce fully coats the pasta.
Top with fresh basil and plenty of Parmesan.
