Preheat the oven to 200°C (400°F).

Slice the top 1/2 inch off the garlic head to expose the individual cloves.

In a large baking dish, combine the cherry tomatoes and the prepared garlic head (cut side up).

Drizzle with 45ml of olive oil and season with salt and black pepper.

Roast in the center of the oven for 25 to 30 minutes, or until the tomatoes have burst and the garlic cloves are golden and soft.

While the vegetables roast, cook the pasta in a large pot of heavily salted boiling water until al dente according to package directions.

Reserve 240ml of the starchy pasta cooking water before draining the pasta into a colander.

Carefully squeeze the softened roasted garlic cloves out of their skins into a blender or food processor.

Add the roasted tomatoes including all pan juices, ricotta cheese, Parmesan cheese, red pepper flakes, and 120ml of the reserved pasta water to the blender.

Blend on high speed until the mixture reaches a smooth and aerated creamy consistency.

Transfer the blended sauce and the cooked pasta to a large skillet or the original pasta pot over low heat.

Toss the pasta thoroughly to coat with the sauce, adding the remaining pasta water 1 tablespoon at a time if a thinner consistency is required.

Fold in the torn fresh basil and lemon zest immediately before plating.

Garnish with extra Parmesan and a final drizzle of the remaining olive oil.