Tomato Ricotta Pasta

1. Preheat oven to 350°F. On a baking sheet, toss tomatoes and garlic with olive oil, Italian seasoning, salt, and pepper. Roast for 20–25 minutes, until tomatoes are blistered and soft.
2. Meanwhile, cook pasta in salted water until al dente. Reserve 1/4 cup of pasta water before draining.
3. Add roasted tomatoes and garlic to a food processor with the ricotta. Blend until smooth.
4. Pour the sauce into a pan over low heat. Add chopped basil and a splash of reserved pasta water to loosen the sauce as needed.
5. Stir in the cooked pasta and toss to coat.
6. Serve immediately, topped with more basil or a sprinkle of parmesan if desired.