1. Preheat your oven to 400°F (200°C) and place the cherry tomatoes on a baking sheet. Drizzle them with olive oil and season with salt, pepper, and the minced garlic. Toss everything together until the tomatoes are evenly coated. Roast the tomatoes for 20-25 minutes, or until they are blistered and caramelized.

2. While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it reaches the desired al dente texture. Be sure to reserve about ¼ cup of the pasta cooking water before draining the pasta.

3. In a large bowl, combine the ricotta cheese, grated Parmesan, chopped basil, and parsley. If you’d like to add a little kick, you can also stir in some red pepper flakes at this stage. If the mixture seems a bit thick, you can thin it out with a splash or two of the reserved pasta water.

4. Once the tomatoes are roasted and the pasta is cooked, it’s time to bring everything together. Add the cooked pasta and the roasted tomatoes, along with their flavorful juices, to the ricotta mixture. Gently toss everything together until the pasta is evenly coated in the creamy, herby sauce. If needed, add a bit more of the reserved pasta water to achieve your desired consistency.

5. Serve the Roasted Tomato and Garlic Ricotta Pasta warm, garnished with extra fresh basil or Parmesan cheese, if desired.