Preheat your oven to 400°F (200°C). Halve the ripe medium vine tomatoes and place them in a baking dish alongside a whole garlic head. Drizzle with olive oil and roast uncovered for 20 minutes.

Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of starchy pasta water, then drain the pasta.

Once the tomatoes and garlic are roasted, allow to cool slightly. Squeeze the roasted garlic cloves into a blender. Add the roasted tomatoes, fresh basil, ricotta cheese, and a splash of pasta water. Blend until silky smooth.

In a large skillet over moderate heat, combine the cooked pasta with the blended sauce. Toss gently and gradually add reserved pasta water to achieve desired creaminess.

Taste and season with salt and pepper as needed. Plate and finish with grated Parmesan cheese and fresh basil. Serve while warm.