Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package directions. Before draining, reserve 1 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant. Add the halved cherry tomatoes and cook for 3 to 4 minutes, until they start to soften and burst.

Reduce the heat to low. Stir in the ricotta cheese until it is creamy and well combined with the tomatoes and garlic. If the sauce seems too thick, add some of the reserved pasta water a little at a time until it reaches a smooth and silky consistency.

Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Stir in the chopped basil, grated Parmesan cheese, and salt and pepper to taste. If you want some heat, add a sprinkle of red pepper flakes.

Serve the pasta immediately. Top with extra fresh basil and an additional sprinkle of Parmesan cheese if desired.