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1
Arrange a rack in the center of the oven, and heat to 350.
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2
Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil.
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3
Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly.
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4
Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer.
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5
Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.
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6
Meanwhile, fill the large pot with salted water, and heat to a rolling boil.
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7
When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.
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8
As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium-high heat, and scatter in the sliced garlic.
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9
Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic.
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10
Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.
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11
As soon as the tomatoes are done, remove them from the oven.
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12
When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat.
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13
Toss pasta quickly with the garlic-and-parsley sauce in the pan, then slide the baked tomatoes on top of the pasta.
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14
Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout.
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15
Turn off the heat, sprinkle on the grated cheese, and toss once more.
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16
Mound the pasta in a warmed serving bowl.
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17
Shred the ricotta all over the top of the pasta, and serve immediately.
