Preheat the oven to 200℃/180℃ fan (390℉/355℉).
Add the tomatoes and garlic to a roasting dish. Sprinkle with the fennel seeds and rosemary. Drizzle over the olive oil and season with salt and pepper. Toss to combine.
Cook for 20-25 minutes until the the tomatoes are well roasted.
Whilst the tomatoes cook, bring a large pot of salted water to a boil. Add the linguine to the water and cook until al dente. Reserve some of the pasta water before draining and returning to the pot.
Set aside 2 tbsp of the roasted tomatoes for garnish. Add the remaining tomatoes and garlic to a blender. Pour in the remaining liquids from the roasting dish.
Add in the cream, basil, and Parmesan, and blend until smooth.
Add sauce to the pasta and heat over a low heat. Stir to combine, adding splashes of pasta water until a smooth glossy sauce forms.
Divide the pasta into 2 bowls and garnish with the reserved tomatoes, some torn fresh basil leaves, and an extra grating of Parmesan.
