In a medium saute pan, heat olive oil over medium heat. Add garlic and cook stirring occasionally until lightly browned. Add tomatoes to pan and season with a pinch of salt and pepper to taste. Cook tomatoes, stirring occasionally, until softened and start to release juices, about 5-10 minutes. Meanwhile, bring a pot of salted water to a boil, add pasta and cook until al dente. Reserve about 1/2 a cup of the pasta cooking water, then strain pasta and transfer to a large serving bowl.
Add ricotta and Pecorino-Romano to pasta and season with salt and pepper. Toss pasta, adding the reserved pasta water a tablespoon at a time until the ricotta coats pasta nicely without being too thick (about 1-3 tablespoons of water to get the right consistency.) Add 1/2 of the sauteed tomatoes and toss again, incorporating the tomatoes with their juices. Plate and top with remaining tomatoes. Garnish with basil and serve. Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
420 calories, 19 g fat, 5 g saturated fat, 20 mg cholesterol, 200 mg sodium, 47 g carbohydrate, 3 g fiber, 4 g sugar, 15 g protein