Preheat the oven to 400°F (200°C).

Halve the cherry tomatoes and arrange them cut-side up on a baking sheet. Drizzle with olive oil and prepare minced garlic.

Sprinkle dried oregano, salt, and black pepper over the tomatoes and garlic. Toss until well coated.

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

Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 9-11 minutes.

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

Once pasta is cooked, reserve ½ cup of pasta water, drain, and return to the pot. Smash the roasted tomatoes and add them along with their juices.

Pour the ricotta mixture over the pasta and toss until well coated.

Adjust consistency with reserved pasta water as needed, then taste and season with salt, pepper, and lemon juice if desired.

Serve immediately, garnished with fresh basil and Parmesan.