Preheat your oven to 400°F (200°C). Gather a baking sheet for the tomatoes and garlic.

Halve the cherry tomatoes and spread them evenly on the baking sheet, cut-side up.

Drizzle olive oil over the halved tomatoes and add minced garlic, dried oregano, salt, and black pepper. Toss gently.

Roast the seasoned tomatoes in the oven for 20-25 minutes, or until caramelized.

While the tomatoes roast, fill a large pot with salted water and bring to a boil. Cook the pasta according to package instructions.

In a medium bowl, combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice. Mix until smooth.

Reserve about ½ cup of the starchy pasta water before draining the pasta.

Once the tomatoes are roasted and the pasta is al dente, combine them on the baking sheet and toss gently.

Pour the ricotta mixture over the pasta and fold together. Add reserved pasta water until desired consistency is reached.

Plate the pasta while warm and garnish with extra basil or Parmesan cheese.