• Step 1: Preheat your oven to 400°F (200°C). Spread the cherry or grape tomatoes and peeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Roast for 20-25 minutes, or until the tomatoes are softened and lightly charred.
• Step 2: While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, until al dente. Drain the pasta and set it aside.
• Step 3: In a large bowl, combine the roasted tomatoes and garlic (mashing the garlic cloves with a fork). Add the cooked pasta, ricotta cheese, Parmesan cheese, and chopped basil. Toss everything together until the pasta is evenly coated.
• Step 4: Serve the roasted tomato and garlic ricotta pasta warm, drizzled with balsamic glaze (if using). Enjoy!