Roast the cherry tomatoes

• Preheat the oven to 200 °C.
• Spread the halved cherry tomatoes in a baking dish, add the garlic, drizzle with olive oil and season with salt and pepper.
• Bake until the tomatoes are soft, blistered and jammy.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Make the creamy sauce

• Mash the roasted tomatoes and garlic with a fork in the baking dish.
• Stir in the ricotta and grated parmesan until smooth and creamy.
• Loosen with a splash of pasta water if needed.

Combine and serve

• Toss the hot pasta with the tomato and ricotta sauce until well coated.
• Finish with fresh basil leaves and extra parmesan.