Preheat your oven to 200°C (400°F). In a baking dish, arrange halved vine tomatoes and a whole head of garlic, drizzling them with olive oil, and season with salt and pepper. Roast for 20 minutes uncovered, then cover with foil and roast for another 10 minutes until garlic is soft.

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

Once the roasted tomatoes and garlic have cooled slightly, squeeze the garlic out of its skin into a blender. Add the roasted tomatoes, ricotta cheese, fresh basil, and optional chili flakes. Blend until smooth, adding reserved pasta water as needed.

In a large skillet over medium heat, add the cooked pasta and pour in the blended sauce. Toss together, adding more reserved pasta water if the sauce is too thick.

Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese.