• Step 1: Preheat your oven to 400°F (200°C). Spread the cherry or grape tomatoes and peeled garlic cloves on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Toss to coat the vegetables evenly.
• Step 2: Roast the tomatoes and garlic in the preheated oven for 20-25 minutes, or until the tomatoes are softened and starting to burst. Remove the baking sheet from the oven and let the vegetables cool slightly.
• Step 3: 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 return it to the pot.
• Step 4: Add the roasted tomatoes and garlic to the cooked pasta, along with the ricotta cheese, Parmesan cheese, and chopped fresh basil. Gently stir the ingredients together until well combined and the cheese has melted.
• Step 5: Serve the roasted tomato and garlic ricotta pasta warm, garnished with additional fresh basil if desired. Enjoy!