Preheat your oven to 275°F (135°C). Halve the baby tomatoes and arrange them cut-side up on a baking tray. Drizzle with a bit of olive oil and season with salt and pepper. Roast for 2-3 hours until they're soft and jammy.

In a large skillet, heat the oil from the sun-dried tomatoes over medium heat. Add finely chopped red onion, sauté until translucent, about 3-4 minutes. Stir in minced garlic, sun-dried tomatoes, and a tablespoon of tomato paste. Cook briefly to release flavors, then sprinkle in flour, stir well, and slowly incorporate chicken broth.

Pour the heavy cream into the sauce, stirring to combine. Season with oregano, smoked paprika, black pepper, and salt to taste. Let simmer on low for 5-7 minutes.

Gently fold in the slow roasted tomatoes, mashing some to release juices. Add spinach and stir until wilted, about 2-3 minutes.

Bring a large pot of salted water to a boil. Add chosen pasta and cook according to package directions but drain one minute earlier than recommended.

In the skillet with the sauce, add drained pasta and toss until coated. If too thick, reserve pasta water and add gradually until desired consistency is reached.

Off the heat, stir in grated Pecorino Romano and lemon juice. Garnish with torn basil leaves before serving.