Preheat your oven to 200°C (400°F). Arrange halved ripe tomatoes and a whole garlic head in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes, then cover with foil and roast for an additional 10 minutes.

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, following package instructions. Reserve about 240ml of pasta cooking water, then drain.

Squeeze the roasted garlic into a blender, discard the skins. Add the roasted tomatoes, fresh basil leaves, ricotta cheese, and a splash of reserved pasta water. Blend until smooth and creamy.

In a large skillet over low heat, toss the cooked pasta with the blended sauce. Gradually add more reserved pasta water until desired consistency is reached.

Taste and adjust seasoning with salt, pepper, or chilli flakes. Serve garnished with fresh basil leaves and grated Parmesan cheese.