Set a large pot (or dutch oven) of water over high heat. Salt the water and let it come to a boil. Once boiling, add pasta and cook according to package directions. After the pasta is done, save a cup of pasta water (or more) and then drain the pasta. See notes.

While the pasta is cooking, chop the garlic and wash your tomatoes, thyme sprigs and basil leaves.

After draining the pasta in a colander or sieve, return the pot to the stove on medium high heat. Add olive oil and let it heat up.

Add chopped garlic, thyme sprigs and a big pinch of red pepper flakes. Cook until the garlic is fragrant, about 2 minutes.

Add the tomatoes, season with some salt and pepper, put the lid on and let them cook for 3-4 minutes until the tomatoes burst and release some of their juices.

Remove the lid, scrape the bottom of the pan to release any browned bits and then add the pesto followed by ricotta cheese. Mix everything together.

Stir in the pasta water to make a sauce and stir in the pasta. Toss to coat in the sauce. Season with some more salt and pepper.

Cook for another minute until everything is mixed together. Add fresh basil. The pasta should be slightly creamy with just a touch of liquid. See notes.

Divide the pasta among bowls and top with fresh thyme, basil, and chili flakes. Enjoy immediately!