Preheat the oven to 400°F (200°C). Prepare a baking sheet.

Halve the cherry tomatoes and scatter them on the baking sheet. Drizzle with olive oil, add garlic, oregano, salt, and pepper, then toss to coat.

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

Boil salted water in a large pot. Cook pasta according to package instructions until al dente.

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

Reserve about ½ cup of pasta water. Drain the pasta and return it to the pot over low heat.

Smash the roasted tomatoes with a fork and add them to the pasta, tossing to coat.

Mix in the ricotta sauce. Add reserved pasta water gradually to reach desired consistency.

Taste and adjust seasoning as needed. Serve warm, garnished with basil and Parmesan.