Preheat your oven to 200°C (400°F). Prepare an oven-safe baking dish. Halve the tomatoes and place them cut side up with the whole garlic head. Drizzle with olive oil, season with salt and pepper, and place in the oven.

Roast the tomatoes and garlic for 20 minutes, then cover with foil and roast for an additional 10 minutes until the tomatoes are caramelized and garlic is soft.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, reserving 1 cup of pasta water before draining.

Squeeze the roasted garlic out of its skin and blend the roasted tomatoes, garlic, basil leaves, and ricotta cheese until smooth, adding reserved pasta water to get the desired consistency.

In a skillet, toss the cooked pasta with the sauce, adding more pasta water if the sauce is too thick, ensuring it's well-coated.

Taste and adjust seasoning with salt, pepper, and chili flakes if desired. Serve warm, garnished with fresh basil and Parmesan cheese.