Cook pasta al dente and reserve 1 cup cooking water. (For this recipe I like to break the spaghetti in half as it makes it easier to mix through with the ricotta). 

Whilst the pasta is cooking, add the minced garlic, herbs, chilli and olive oil to large pan. Cook for 2 minutes just until the garlic becomes fragrant. 

Add the whole cherry tomatoes. Cover the pan and cook the  tomatoes until they start to soften and begin to burst. 

When the pasta is ready, drain, reserving the liquid. Add the pasta to the pan with tomatoes and chopped basil. Stir through, then add the ricotta. Stir to coat the pasta and melt the ricotta.

Add reserved water a little at a time till you reach a creamy consistency. 

Serve and garnish with extra fresh basil. 

Enjoy!