Heat a large skillet over low heat. Add ¼ cup olive oil and the garlic slices. Cook until softened,
about 3-5 minutes. Remove garlic from oil with a slotted spoon and reserve.
Raise heat to medium heat. Add cherry tomatoes and cook until blistered, about 8-10 minutes.
Add remaining ¾ cup olive oil and heat through. Add pasta and reserved garlic, stir and heat through. Season with salt and pepper. Remove from heat.
Pour pasta into a large serving dish. Dollop evenly with ricotta cheese.
Sprinkle with fresh basil leaves and additional salt and pepper as needed.