Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

Halve the cherry tomatoes and scatter them on the baking sheet, cut sides facing up. Drizzle with olive oil, sprinkle with minced garlic, dried oregano, salt, and black pepper, then toss gently.

Roast the tomatoes in the preheated oven for 20-25 minutes until softened and caramelized.

While roasting, bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions until al dente.

In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice, mixing until well blended.

Drain pasta, reserving half a cup of pasta water, and return drained pasta to the pot to keep warm.

Remove roasted tomatoes from the oven, gently smash them on the baking sheet and add them with their juices to the warm pasta.

Pour the ricotta mixture over pasta and tomatoes, tossing gently, adding reserved pasta water gradually until creamy.

Plate the pasta, garnishing with additional fresh basil or Parmesan as desired.