Pasta with Roasted Cherry Tomato Sauce and Ricotta

0 Preheat the broiler to high, with a rack positioned 6-inches from the heat source.
1 Bring a large pot (6 quarts) of water to a boil and season with 2 tablespoons salt. Cook the pasta until al dente.
2 Put [wprm-ingredient text="1 pound cherry tomatoes" uid="1"], [wprm-ingredient text="¼ cup extra-virgin olive oil" uid="2"] and ½ teaspoon salt in a large (10 or 12-inch) ovenproof skillet. Place the pan under the broiler and cook until the tomatoes brown and begin to burst, shaking the pan once or twice so they cook evenly, 5-10 minutes depending on the power of your broiler
3 Remove the pan from the broiler and stir in [wprm-ingredient text="2 teaspoons finely sliced garlic" uid="4"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="5"] and about 10 twists of black pepper. Gently smoosh the tomatoes with the back of a spoon so that they release their juices.
4 Drain the pasta and toss with sauce. Spoon 2 generous tablespoons of ricotta into each serving bowl and sprinkle with the Parmesan. Divide the hot pasta into the bowls and sprinkle with the basil or parsley.