Preheat your oven to 400°F (200°C).

Cut the cherry tomatoes in half and place them on a baking sheet.

Drizzle the olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper.

Toss the tomatoes and garlic mixture together to ensure even coating.

Roast the tomatoes in the preheated oven for 20-25 minutes or until they are soft and slightly caramelized.

While the tomatoes roast, bring a large pot of salted water to a boil.

Once the water is boiling, add the pasta and cook according to the package instructions, typically around 9-11 minutes.

While the pasta cooks, prepare the ricotta sauce by combining the ricotta cheese, grated Parmesan cheese, chopped fresh basil, and lemon juice in a bowl.

Once the pasta is al dente, reserve about 1/2 cup of pasta water before draining the pasta.

Drain the pasta and return it to the pot, keeping it warm.

When the roasted tomatoes are done, remove them from the oven and gently smash them with the back of a spoon to release their juices.

Add the roasted tomatoes and any juices from the baking sheet to the pasta.

Pour the ricotta cheese mixture over the pasta and toss everything together until well combined.

If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.

Taste the pasta and adjust the seasoning with additional salt, pepper, or lemon juice if needed.

Serve the pasta immediately, garnishing with extra fresh basil or Parmesan cheese if desired.