Preheat your oven to 200°C (400°F). Halve the ripe medium vine tomatoes and place them on a baking sheet. Drizzle with olive oil, then season generously with salt and pepper. Nestle the unpeeled garlic head among the tomatoes and roast for 20 minutes. Cover with foil and roast for an additional 10 minutes until the tomatoes blister and the garlic softens.

While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add 225 g of pasta and cook until al dente, about 8-10 minutes. Reserve 240 ml (1 cup) of the cooking water just before draining the pasta. Drain and set aside.

Once the roasted vegetables are ready, squeeze the soft garlic cloves from their skins into a blender. Add the roasted tomatoes, fresh basil leaves, ricotta cheese, and 100 ml of the reserved pasta water. Blend until smooth and creamy.

In a large skillet over medium heat, combine the freshly cooked pasta with the blended sauce. Toss thoroughly to coat evenly. If the sauce is too thick, gradually add more reserved pasta water.

Taste and adjust seasoning with salt and pepper if necessary. Serve in warm bowls, garnished with fresh basil leaves and grated parmesan cheese.