Preheat your oven to 200°C (400°F). Halve the tomatoes and arrange them cut-side up in a baking dish. Nestle a whole head of garlic beside the tomatoes, drizzle with olive oil, and season with salt and pepper.

Roast the tomatoes and garlic in the preheated oven for about 20 minutes, then cover with foil and roast for an additional 10 minutes.

While the vegetables roast, boil salted water in a large pot. Add your chosen long pasta and cook according to package instructions. Reserve a cup of starchy pasta water before draining.

In a blender, combine the roasted garlic, tomatoes, basil, ricotta cheese, and a quarter cup of reserved pasta water. Blend until smooth and creamy.

In a skillet over medium heat, warm the blended sauce. Add cooked pasta, tossing to coat. Adjust with additional pasta water if the sauce is too thick.

Serve the pasta in bowls, garnishing with fresh basil leaves and optional grated Parmesan cheese.