Preheat your oven to 400°F (200°C).

Combine the halved cherry tomatoes with minced garlic, olive oil, salt, and black pepper in a baking dish and toss.

Roast for about 20–25 minutes until the tomatoes are blistered and soft.

Cook your pasta in a large pot of salted boiling water according to package instructions for about 8–10 minutes. Reserve about 1 cup of pasta water before draining.

Add the drained pasta to a mixing bowl, then carefully fold in the roasted tomatoes and their juices, and stir in the ricotta cheese.

Garnish with freshly chopped basil and grated Parmesan cheese before serving.