Preheat the oven to 200°C (390°F). Wash the tomatoes, halve them, and place them cut-side up in an ovenproof dish. Cut off the top of the garlic bulb, drizzle it with oil, and rub it in with your hands. Wrap the garlic bulb in aluminum foil and place it in the oven along with the tomatoes.

Remove the tomatoes from the oven after 20 minutes and let them cool, roast the garlic for another 20 minutes.

Peel the skins off the cooled tomatoes and place the pulp in a food processor or blender. Squeeze three to four garlic cloves from the bulb and add them. Chop or grate the Parmesan cheese, add it along with the remaining ingredients, and blend until smooth.

Cook the pasta according to the package instructions, drain, and then cool under cold water.

Thoroughly wash the arugula, spin it dry, and place it in a large bowl. Wash the tomatoes, drain the mozzarella balls, halve both, and add them to the arugula. Finely chop the sun-dried tomatoes and add them as well.

Thoroughly mix the salad, pasta, and pesto. Garnish with a few fresh basil leaves and serve.