Preheat your oven to 200°C (400°F). Halve the ripe medium vine tomatoes and arrange them in a baking dish alongside a whole garlic head. Drizzle everything with olive oil, then season with salt and pepper. Roast for 20 minutes until the tomatoes are blistered, then cover with foil and roast for an additional 10 minutes, until softened and caramelized.

While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add your choice of pasta and cook until al dente, usually about 8-10 minutes. Before draining, reserve 240ml (1 cup) of the cooking water.

Once roasting is done, squeeze the roasted garlic cloves into a blender. Add the caramelized tomatoes, fresh basil leaves, and ricotta cheese. Pour in a splash of the reserved pasta water, then blend until smooth and creamy.

In a large skillet, combine the cooked pasta with the blended sauce over medium heat. Toss gently to coat, adding more reserved pasta water as needed for creaminess.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh basil leaves and a sprinkle of grated parmesan cheese.