Prepare the Roasted Tomatoes and Garlic

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Roast the Tomatoes: Cut the cherry tomatoes in half (or large tomatoes into wedges) and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, and dried Italian seasoning (or fresh basil and oregano). Toss the tomatoes gently to coat them evenly in the oil and seasonings.
3. Add the Garlic: Mince the garlic and add it to the tomatoes. Toss the garlic with the tomatoes, ensuring it is well-distributed. Roasting the garlic with the tomatoes will infuse the entire dish with its wonderful aroma.
4. Roast in the Oven: Place the baking sheet in the oven and roast the tomatoes and garlic for about 20-25 minutes, or until the tomatoes are soft, slightly caramelized, and bursting. Keep an eye on the garlic to make sure it doesn’t burn.

Prepare the Pasta

5. Cook the Pasta: While the tomatoes are roasting, cook the pasta according to the package instructions. Make sure to salt the water generously to add flavor to the pasta. Once the pasta is cooked, reserve 1 cup of pasta water, then drain the rest and set it aside.

Combine the Ricotta Sauce

6. Mix the Ricotta: In a large mixing bowl, combine the ricotta cheese and half of the grated Parmesan cheese. Stir until the mixture is smooth and creamy. Season with salt and pepper to taste.
7. Add the Roasted Tomatoes and Garlic: Once the tomatoes and garlic are done roasting, remove them from the oven. Transfer the roasted tomatoes and garlic into the mixing bowl with the ricotta cheese. Use a spoon or spatula to mash the tomatoes gently, releasing their juices and mixing them with the ricotta.
8. Adjust the Consistency: If the sauce seems too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water will help the sauce adhere better to the noodles and create a creamy texture.

Toss the Pasta and Serve

9. Combine with Pasta: Add the cooked pasta to the ricotta and tomato mixture. Toss everything together gently to coat the pasta in the creamy sauce. If necessary, add more pasta water to help the sauce cling to the pasta.
10. Serve: Divide the pasta into individual bowls and sprinkle with the remaining Parmesan cheese. For added freshness and flavor, garnish with fresh basil leaves and a drizzle of extra virgin olive oil. If you like a bit of heat, sprinkle with crushed red pepper flakes.