Ingredients:

  • 2 pints Cherry or Grape Tomatoes (halved or whole)
  • 2 whole heads Garlic
  • 1/2 cup Fresh Basil Leaves, roughly torn
  • 1 teaspoon Dried Oregano
  • 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 1 pound Dried Pasta (Rigatoni or Penne)
  • 15 ounces Whole Milk Ricotta Cheese
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for serving
  • About 1 cup Pasta Cooking Water

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On the baking sheet, toss the tomatoes with half the olive oil, salt, pepper, and oregano. Trim the very top third off each garlic head and place the heads directly onto the tray. Drizzle the cut tops of the garlic generously with the remaining olive oil.
  3. Roast for 40–50 minutes, or until the tomatoes are blistered and collapsed, and the garlic is deeply soft.
  4. While the roast finishes, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente (about 1 minute shy of done). Reserve at least 1 cup of the starchy cooking water before draining.
  5. Once the roast is done, squeeze the soft, caramelised garlic pulp from its skin into a large mixing bowl. Add the roasted tomatoes and all pan juices. Mash roughly with a fork. Stir in the fresh basil.
  6. Add the ricotta cheese and grated Parmesan to the tomato/garlic mixture. Stir until just combined.
  7. Add the drained, al dente pasta directly into the bowl with the ricotta mixture. Gradually ladle in the reserved hot pasta water, 1/4 cup at a time, tossing vigorously until a glossy, clinging sauce is formed.
  8. Taste and adjust seasoning. Serve immediately in warm bowls, topped with an extra drizzle of olive oil and plenty of Parmesan.