Preheat oven to 375°F. Cut the top off a head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 1 hour. Let cool slightly and squeeze out the cloves.

Meanwhile, cook pasta according to box instructions. Reserve 1 cup of pasta water, then drain.

In a skillet over medium heat, melt butter with 1 tbsp olive oil. Add Sungold tomatoes and sprinkle with salt. Cook for 5–10 minutes until blistered and tender.

Use a spoon to gently smash some tomatoes, leaving a few whole.

Add heavy cream and stir. Squeeze in the roasted garlic and whisk until smooth.

Season with salt, pepper, garlic powder, and onion powder. Bring to a simmer.

Add cooked pasta, a splash of reserved pasta water, Parmesan, and fresh basil. Mix to combine and let simmer for a few more minutes.

Stir in mozzarella cheese until melted and creamy. Serve topped with more Parmesan and basil.