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Preheat the oven to 375°F.
Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and season with salt. Roast for 30–40 minutes.
Bring a large pot of water to a boil.
Once the tomatoes are done, let them cool slightly, then transfer to a blender and blend until smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water.
Add the cherry tomato sauce to a large pan over medium-low heat. Stir in the whipped ricotta and Parmigiano. Add pasta water as needed.
Strain the pasta and add it directly to the pan with the sauce and ¼ cup pasta water. Toss over medium-high heat, adding more pasta water as needed.
Plate and finish with basil and chili flakes.