Preheat your oven to 400°F (200°C).

In a baking dish, toss the halved cherry tomatoes with the olive oil, minced garlic, salt, and black pepper. Spread evenly and roast in the oven for 20-25 minutes.

While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add your favorite pasta and cook according to package instructions, reserving 1 cup of pasta water.

Once roasted, combine the drained pasta with the tomatoes and their juices in a large bowl. Gently fold in the ricotta cheese.

Gradually stir in the reserved pasta water to achieve desired creaminess.

Serve the pasta and garnish with fresh basil and grated Parmesan cheese if desired.