Preheat your oven to 400°F (200°C).

Halve the cherry tomatoes and arrange them cut-side up on a baking sheet.

Drizzle tomatoes with olive oil and sprinkle with garlic, oregano, salt, and black pepper. Toss to coat.

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

While the tomatoes roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions.

In a medium bowl, mix ricotta, grated Parmesan, basil, and lemon juice until smooth.

Reserve ½ cup of pasta water, then drain the pasta and return it to the pot.

Smash roasted tomatoes with a fork, then add them and their juices to the pasta.

Mix in the ricotta sauce until well combined, adding reserved pasta water as necessary.

Taste and adjust seasoning with more olive oil or lemon juice if desired. Serve warm, topped with basil and additional Parmesan.