Roast the tomatoes and garlic

• Preheat the oven to 200 °C.
• Spread the cherry tomatoes and unpeeled garlic cloves in a baking dish, drizzle with olive oil and season with salt and pepper.
• Roast until the tomatoes are soft and blistered and the garlic is tender.

Cook the pasta

• Bring a large pot of salted water to a boil and cook the pasta until al dente.
• Reserve a little pasta water, then drain.

Make the ricotta mixture

• Squeeze the roasted garlic out of its skins and mash it into the ricotta.
• Stir in the grated parmesan and a splash of pasta water until creamy.

Combine and serve

• Toss the hot pasta with the roasted tomatoes and their juices.
• Fold through the garlic ricotta mixture, loosening with pasta water if needed.
• Finish with basil leaves, black pepper and extra parmesan.