1/3 cup olive oil
5 cloves garlic smashed
6 medium to large heirloom tomatoes finely chopped
1 cup fresh basil + more for serving
1 pieces carrot cut into four
Rinds of 2-3 parmesan wedges
1 teaspoon kosher salt
1 pound penne pasta
1/2 cup grated parmesan cheese
4 tablespoons room temperature butter
Pinch of crushed red pepper flakes
1 cup whole milk ricotta cheese
Pinch Black pepper
1 cup cherry tomatoes halved