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Cook pasta in boiling salted water according to package instructions. Keep some of the cooking water. Drain and set aside.
Cut cherry tomatoes in half and bake at 120°C (250°F) for 2 hours.
In a container, add the tomatoes, basil, ricotta, parmesan, olive oil, salt, pepper, pasta water (¼ cup) and mix.
Add the sauce to the saucepan over low heat. Stir in the pasta, using more water to thin out the sauce if necessary.
It's ready, serve hot and top with parmesan and basil. Bon appétit!