Preheat your oven to 275°F (135°C). Halve the baby tomatoes and arrange them cut-side up on a lined baking tray. Lightly sprinkle with salt and pepper, then let them roast for 2-3 hours.

In a large skillet, heat the oil from the sun-dried tomatoes over medium heat. Add the minced garlic and chopped red onion, sautéing until they soften, about 3-4 minutes.

Mix in the sun-dried tomatoes, tomato paste, and a pinch of red pepper flakes. Stir and let cook for a minute.

Sprinkle the flour over the mixture and combine. Gradually pour in the chicken broth while stirring to avoid lumps. Add the heavy cream and bring to a gentle simmer.

Stir in the oregano, smoked paprika, and black pepper. Fold in slow-roasted tomatoes and spinach until wilted, about 2-3 minutes. Mix in the Pecorino Romano off the heat.

Bring a pot of salted water to a boil and cook the pasta until just under al dente. Reserve about a cup of pasta water before draining.

Add drained pasta to the skillet with sauce, tossing to coat. Add reserved pasta water as needed for desired consistency.

Serve hot, with a squeeze of lemon juice and garnish with basil.