Cook the pasta according to the package directions. Drain and reserve ¼ cup of the pasta water.
While the pasta is cooking, slice the tomatoes in half and chop the basil (save some to garnish with). Mince the garlic.
Add the olive oil to a large skillet and place it over medium heat. Once hot, add the garlic and sauté for about 2 minutes until oil becomes fragrant. Watch the garlic so it doesn’t burn.
Add the sliced grape tomatoes and a pinch of salt to the skillet. Stir to combine. Place a lid on the skillet and simmer for about 8 minutes stirring occasionally.
Turn the heat off and add the butter, the chopped basil, and some freshly ground pepper. Stir until the butter is melted.
Add the cooked and drained pasta and stir. If the mixture seems dry, stir in a bit of the reserved pasta water.
Put pasta on plates and top with dollops of ricotta and fresh ground pepper. Garnish with basil and serve!