Fill a large pot with water and add 1 tablespoon of kosher salt. Bring it to a rolling boil over high heat.

While the water heats, thinly slice the garlic cloves and wash the cherry tomatoes. Set them aside so they are ready when the pasta starts cooking.

Once the water is boiling, add the rigatoni to the pot. Cook the pasta according to the package directions until it is tender but still has a slight bite.

While the pasta cooks, place a large skillet over medium heat and add the olive oil. Add the extra virgin olive oil and warm it until it looks loose and shiny.

Once the oil is shimmering, add the sliced garlic and red pepper flakes, stirring for about 1 minute until the garlic is fragrant but not browned. Add the extra virgin olive oil and warm it until it looks loose and shiny.

Increase the skillet heat to medium-high and add the cherry tomatoes with a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes until the tomatoes soften, blister, and begin to release their juices.

Just before the pasta is finished, carefully scoop out about 1/2 cup of the starchy pasta water using a heat-proof measuring cup. Set this water aside.

Drain the cooked pasta in a colander and transfer it to the skillet with the sauce.

Add a splash of the reserved pasta water and toss until the sauce loosens enough to coat the noodles evenly.

Remove the skillet from the heat and stir in the torn basil leaves.

Dollop the ricotta cheese over the top and serve immediately, allowing the heat of the pasta to slightly soften the cheese.