Preheat the oven to 400 degrees Fahrenheit. Grease a baking sheet with olive oil. Cut the tomatoes in half and scoop out the pulpy seed center with a spoon. Arrange the tomato halves on the baking sheet, inside facing up. Drizzle a tablespoon of the Harrisa olive oil over the tomato halves and rub it in. Sprinkle them with a pinch of salt.

Cut the top 1/4 off of the head of garlic, place the head on a 6-inch square piece of tin foil, drizzle 1 teaspoon of the Devo Harrisa EVOO over the garlic head, wrap it in the foil, and place it on the baking sheet. Roast the garlic and tomatoes in the oven for 40-45 minutes.

Prepare the pasta according to the package's directions, then immediately toss in a large bowl with the grated toscano cheese, salt, pepper, and the remaining Devo Harrisa EVOO until the cheese is mostly melted. Add the fresh basil, roasted tomatoes, and squeeze the roasted garlic out of the papery head over the pasta (the garlic should be a soft paste and come out of the shell like toothpaste out of a tube). Toss lightly until evenly distributed. Serve immediately with a side of bresaola or salami.