Preheat your oven to 450*. Place the tomatoes and 3 cloves of garlic with their skins on a cookie tray. Drizzle with the olive oil and sprinkle with a little sea salt and pepper. Roast the tomatoes for 15 minutes or until soft and charred. Remove and set aside. Discard the garlic cloves. Bring a large stockpot filled halfway with water to a rolling boil. Add in 2 Tbsp of sea salt to flavor the water. *Drop in the spaghetti and cook according to the package. Reserve 1 cup of the cooking liquid and drain the pasta. Do not rinse the pasta or you will remove the starch which holds the ‘sauce’. Heat a large sauté pan over medium heat. Thinly slice the remaining 3 garlic cloves and add to the pan. Stir the garlic and gently cook for 1 minute to flavor the oil. Add the white wine and reduce until it is almost dry (Au Sec). Stir in the stock and season with a large pinch of Maldon sea salt and cracked black pepper. Sprinkle in the red chili flake. Add in half of the roasted tomatoes and gently press on them to let out some of the juices into the sauce. Toss in the pasta and add in the reserved cooking liquid. Taste for seasoning. Adjust and remove from heat. Grate in a generous amount of vegan parmesan, drizzle with a touch more oil, and garnish with basil and remaining tomatoes.