1. Boil a pot of salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. In a skillet, heat olive oil and butter over medium heat. Sauté garlic and cherry tomatoes until softened and fragrant.

3. Stir in tomato paste and cook until it turns deep red and begins to caramelize.

4. Lower the heat, pour in heavy cream, and stir gently until smooth. Add reserved pasta water if the sauce is too thick.

5. Add the cooked pasta to the sauce. Toss to coat and mix in parmesan cheese until melted.

6. Serve immediately with a dollop of ricotta, a sprinkle of fresh basil, and cracked black pepper.