Preheat your oven to 200°C (400°F). Halve the ripe medium vine tomatoes and place them cut-side up in a baking dish alongside a whole garlic head. Drizzle everything generously with olive oil and season with salt and pepper. Roast uncovered for 20 minutes, then cover with foil and continue roasting for an additional 10 minutes until the tomatoes are blistered and the garlic is soft and fragrant.

While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add your choice of pasta, such as spaghetti or fettuccine, and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 240ml (1 cup) of the starchy pasta cooking water before draining.

Once the tomatoes and garlic are done roasting, carefully squeeze the soft garlic out of its skin into a blender. Add the roasted tomatoes, a handful of fresh basil, and the ricotta cheese. Blend until smooth and creamy, adjusting the consistency of the sauce with the reserved pasta water as needed.

In a large skillet over low heat, toss the cooked pasta with the blended roasted tomato and garlic ricotta sauce. Stir gently to ensure that each strand of pasta is evenly coated.

Taste your dish and adjust the seasoning with additional salt, pepper, or a sprinkle of chili flakes for a bit of heat. Serve warm, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.