Preheat your oven to 400°F (200°C). Halve the ripe medium vine tomatoes, placing them in a baking dish alongside the whole garlic head. Drizzle generously with olive oil, then season with salt and pepper. Roast uncovered for 20 minutes, until the tomatoes are blistered and starting to soften, then cover with foil and continue roasting for another 10 minutes for maximum sweetness.

While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil on the stovetop. Add your choice of pasta—spaghetti or fettuccine—and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of the starchy pasta water before draining the rest to ensure a luscious sauce later.

After the tomatoes and garlic are roasted to perfection, squeeze the softened garlic cloves into a blender or food processor. Add the roasted tomatoes, along with fresh basil, chili flakes (if desired), ricotta cheese, and ¼ cup of the reserved pasta water. Blend until smooth and creamy, adjusting the consistency with more pasta water if necessary, until you achieve your desired richness.

In a large skillet over medium heat, toss the cooked pasta with the blended roasted tomato and garlic sauce. Gently stir to coat the pasta evenly, adding additional pasta water a little at a time to create a velvety texture. Cook for a few minutes, allowing the pasta to absorb the flavors and heat through.

Taste your creamy pasta dish and adjust seasoning with salt and pepper as needed, ensuring a perfect balance of flavors. Serve hot, garnished with freshly grated Parmesan and a sprinkle of extra basil if you like.