Cut the cherry tomatoes in half and place them on a baking tray. Add the 3 cloves of garlic (keep the skins on) then drizzle over 2-3 tablespoons of olive oil. Arrange the tomatoes so they are facing cut side up.

Sprinkle over the chilli flakes and a good pinch of salt and pepper then roast in the oven for around 25 minutes until soft, jammy and slightly charred.

Bring a large pot of water to a boil and salt it well.

Once roasted, transfer the cherry tomatoes to a blender. Remove the skins from the garlic and add that to the blender too alongside the ricotta and grated Parmigiano Reggiano.

Blitz until smooth. Taste for seasoning and add more salt if needed. Transfer the sauce to a pan and add a small handful of torn basil leaves.

Add your pasta to the water and cook until al dente. As the pasta is cooking, heat the sauce on low. Add 1/4 cup (60ml) of pasta water to loosen the sauce and stir until combined. Add more pasta water as needed. I usually add 1/2 cup (120ml) total before adding the pasta then a splash more once the pasta has been added.

Transfer the cooked pasta to the sauce and toss until coated. Add more pasta water as needed until you have a smooth and emulsified sauce.

Serve in bowls topped with more Parmigiano.