Preheat the oven to 400°F (200°C).

Cut cherry tomatoes in half and place cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with minced garlic, dried oregano, salt, and black pepper, and toss gently.

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

While the tomatoes roast, boil salted water in a large pot, add pasta, and cook according to package instructions until al dente.

In a mixing bowl, combine ricotta cheese, grated Parmesan, fresh basil leaves, and lemon juice. Stir until creamy and well-blended.

Drain pasta and return to pot. Add roasted tomatoes with juices and mix in ricotta sauce. Toss gently to combine.

If sauce is too thick, add reserved pasta water gradually to adjust consistency.

Serve pasta on plates and garnish with fresh basil and additional Parmesan cheese.