Preheat your oven to 375°F (190°C).

In an oven-safe dish, combine halved cherry tomatoes and whole garlic cloves. Drizzle with olive oil and season with sea salt; toss until coated.

Place the dish in the oven and roast for 30 to 40 minutes until tomatoes are soft and caramelized.

Boil a large pot of salted water. Add the paccheri pasta and cook according to package instructions until al dente (10-12 minutes). Reserve 1 cup of pasta water before draining.

Remove the roasted mixture from the oven once done and let cool slightly. Blend the tomatoes and garlic until smooth.

In a large pan over medium-low heat, combine the blended tomato sauce with whipped ricotta and grated Parmigiano Reggiano. Stir well and add reserved pasta water as needed.

Add drained paccheri to the sauce and toss well. Increase heat to medium-high and mix to achieve your desired sauce texture.

Serve hot, garnished with fresh basil leaves and a sprinkle of crushed red chili flakes.