Preheat your oven to 400°F (200°C).

Halve your cherry tomatoes and arrange them cut side up on the baking sheet. Drizzle with olive oil, and add minced garlic, oregano, salt, and black pepper. Toss to combine.

Roast the tomatoes for 20 to 25 minutes until soft and caramelized.

While the tomatoes roast, boil salted water and cook your choice of pasta for about 9 to 11 minutes. Save about ½ cup of the pasta water, then drain.

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

Add the roasted tomatoes and any juices to the drained pasta over low heat.

Incorporate the ricotta mixture into the pasta, gradually adding reserved pasta water to reach desired sauce consistency.

Adjust seasoning and serve hot, garnished with fresh basil or Parmesan cheese.