Start by preheating the oven to 425°F.

Meanwhile, cut the cherry tomatoes into 2 or 4 pieces and crush 1/2 of the peeled garlic cloves.

Place the cherry tomatoes in an oven dish with 1/4 of the olive oil, salt, pepper, and 1/2 of the crushed garlic cloves. Put in the oven for 10–12 minutes.

Cook the capellini according to the package instructions.

Meanwhile, finely chop the remaining 1/2 of the garlic cloves.

Add the remaining 3/4 of the olive oil to a sauté pan, then add the remaining 1/2 of the garlic, peas, and chili flakes.

Fry the garlic until it starts to turn golden. Then turn off the heat and add a small amount of the pasta cooking water.

Drain the capellini as soon as it is cooked and add the pasta to the pan with olive oil. Grate the Parmesan cheese over it and toss everything together.

Serve the pasta with the oven-roasted cherry tomatoes. Enjoy!