1. Preheat your oven to 200°C (392°F).

2. Wash and dry the cherry tomatoes. Place them on a baking sheet.

3. Cut the top off the garlic bulb to expose the cloves, then drizzle with a bit of olive oil. Wrap in aluminum foil and place on the baking sheet with the tomatoes.

4. Drizzle the tomatoes with olive oil and season with salt and pepper.

5. Roast in the preheated oven for about 25-30 minutes, or until the tomatoes are bursting and slightly caramelized, and the garlic is soft.

6. While the tomatoes and garlic are roasting, cook the pasta in a large pot of salted boiling water according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta.

7. Once the garlic is cool enough to handle, squeeze out the roasted garlic cloves from their skins and mash them in a bowl.

8. In a large pan over medium heat, add the ricotta cheese, Parmesan cheese, roasted garlic, red pepper flakes, and 1/2 cup of the reserved pasta water.

9. Stir to combine, then add the cooked pasta, stirring well to coat. If the sauce is too thick, add more reserved pasta water a little at a time until the desired consistency is reached.

10. Gently fold in the roasted tomatoes.

11. Taste and adjust seasoning with salt, pepper, and lemon zest.

12. Serve warm, garnished with chopped fresh basil and additional Parmesan cheese if desired.