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Preheat oven to 400 degrees F.
Toss cherry tomatoes and garlic cloves with olive oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes, until tomatoes are blistered and bursting.
While tomatoes are roasting, cook paccheri according to package directions until al dente.
Reserve about 1 cup of pasta water before draining.
In a large bowl, combine the roasted tomatoes and garlic, whipped ricotta, grated Parmigiano Reggiano, and a pinch of crushed red chili flakes.
Mash the tomatoes and garlic with a fork or potato masher to create a sauce.
Add the cooked paccheri to the bowl with the sauce.
Toss to combine, adding reserved pasta water a little at a time to reach desired consistency.
Season with additional salt and pepper to taste.
Serve immediately, garnished with fresh basil.