Roasted Tomato & Garlic Ricotta Pasta

1. Set your oven to 200°C (400°F).
2. Arrange the tomato halves in a baking dish. Cut the top off the garlic head to expose the cloves, and place it in the dish with the tomatoes.
3. Drizzle the tomatoes and garlic with olive oil, then season with salt and pepper. Roast in the preheated oven for 20 minutes. Afterward, cover the dish with foil and return it to the oven for another 10 minutes, or until the tomatoes are blistered and caramelized and the garlic is soft.
4. While the tomatoes and garlic roast, cook the pasta in heavily salted water until al dente, according to the package instructions. Before draining, reserve about 240ml (1 cup) of the pasta cooking water.
5. After roasting, squeeze the garlic out of its skin and into a blender. Add the roasted tomatoes, and a handful of fresh basil leaves. Include the ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water. Blend until smooth.
6. Pour the tomato mixture into a large skillet or pan. Add the cooked pasta and toss well to coat with the sauce. Heat over medium heat until warmed through. If the sauce is too thick, add more pasta cooking water to achieve the desired consistency.
7. Taste the pasta and adjust the seasoning with more salt or pepper as needed.
8. Dish the pasta into bowls, garnishing each with fresh basil leaves and a sprinkle of grated parmesan cheese.