Preheat your oven to 200°C (400°F). Halve the ripe tomatoes and place them cut-side up along with the whole garlic head in a baking dish. Drizzle with olive oil, season generously with salt and pepper, and roast in the oven for 20 minutes. After that, cover the dish with foil and continue roasting for another 10 minutes until the tomatoes are soft and slightly caramelized.

While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta of your choice and cook until al dente, usually around 8-10 minutes, depending on the type you choose. Just before draining, reserve about 240 ml (1 cup) of the pasta cooking water to help adjust the sauce consistency later.

Once the tomatoes and garlic are roasted to perfection, remove them from the oven and let them cool slightly. Squeeze the roasted garlic cloves from their skins into a blender, then add the roasted tomatoes, fresh basil leaves, ricotta cheese, and chili flakes (if using). Pour in about 100 ml of the reserved pasta water and blend until you achieve a smooth, creamy sauce.

In a large skillet, combine the cooked pasta with the blended tomato and garlic ricotta sauce. Toss everything together over low heat to ensure the pasta is evenly coated. If the sauce is too thick, add a little more of the reserved pasta water, stirring until you reach your desired consistency and ensuring each strand of pasta is enveloped in the delicious mixture.

Taste the Tomato Garlic Ricotta Pasta and adjust the seasoning with additional salt and pepper as needed. Serve the pasta hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese. Enjoy this comforting dish that brings the flavors of Italy directly to your dinner table!