Preheat oven to 450 degree Fahrenheit.
Layer the cherry tomatoes in a single layer in a baking pan, sprinkle little salt (and also little onion powder and garlic powder if you wish).
Bake in the oven for about 10 minutes or until the tomatoes are roasted and starts to burst the juice out.
Once the cherry tomatoes are roasted, keep it aside.
Boil the pasta in enough water and salt, following the directions in the package( I also added the peas along with the pasta so it got cooked along with the pasta, but if you wish you can cook the pasta separately too.)
Add the fresh or frozen peas also to the boiling pasta, mix well.
Once the pasta and peas are cooked, drain the hot water and add the olive oil, mix well (adding oil to the hot pasta will help to prevent the pasta shells keeping together).
Meanwhile, gently mash the roasted cherry tomatoes (you don't have to mash it well, just need to give a gentle press with a spoon so they remain chunky).
Add the pasta sauce to the cooked pasta and peas, and also add the roasted cherry tomatoes and heavy cream, mix until all ingredients are combined well. Now the delicious and creamy tomato pasta is ready to be enjoyed!!