01 -
Preheat your oven to 400°F (200°C).
02 -
Cut the cherry tomatoes in half and place them on a baking sheet.
03 -
Drizzle the olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper. Toss the mixture to coat evenly.
04 -
Roast the tomatoes in the preheated oven for 20-25 minutes, or until soft and slightly caramelized.
05 -
Bring a large pot of salted water to a boil. Once boiling, cook the pasta according to the package instructions, about 9-11 minutes for spaghetti or penne.
06 -
In a bowl, mix the ricotta cheese, grated Parmesan cheese, chopped basil, and lemon juice until well combined.
07 -
Once the pasta is al dente, reserve about 1/2 cup of pasta water before draining.
08 -
Drain the pasta and return it to the pot. When the roasted tomatoes are ready, remove them from the oven and gently smash them with the back of a spoon to release their juices. Add the tomatoes and any baking sheet juices to the pasta.
09 -
Pour the ricotta cheese mixture over the pasta and toss everything together until well combined. If the sauce is too thick, gradually add reserved pasta water to achieve the desired consistency.
10 -
Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately, garnishing with extra fresh basil or Parmesan cheese if desired.