Preheat your oven to 400°F (200°C).

Halve the cherry tomatoes and spread them evenly on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, oregano, salt, and black pepper. Stir to combine.

Roast the tomatoes for about 20–25 minutes until soft and caramelized.

While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions (9–11 minutes) until al dente.

In a bowl, combine ricotta cheese, grated Parmesan, basil, and lemon juice. Mix until creamy and well blended.

Reserve ½ cup of starchy pasta water before draining. Return the drained pasta to the pot and fold in the roasted tomatoes with their juices.

Incorporate the ricotta sauce into the pasta mixture and gradually add reserved pasta water until reaching desired consistency.

Taste and adjust seasoning with salt, pepper, or lemon juice as needed.

Plate and garnish with extra basil or Parmesan cheese.