Chef Bobby's Garden Fresh Roasted Tomato Pasta

16 oz (450 g) cherry tomatoes 1 medium (7.2 oz) sweet white onion, cut into wedges 8 garlic cloves, skins on Olive oil and kosher salt for roasting 10 oz rigatoni or similar pasta (reserve 1 cup pasta water) 2 tbsp butter (sub with olive oil) 1/2 cup ricotta cheese of or heavy cream 1 tbsp tomato paste 1/2 cup basil fresh chopped 1–2 tsp Aleppo pepper or Calabrian chili flakes 1–2 tsp kosher salt, plus more as needed* Finely grated parmesan, for serving   Instructions   Preheat the oven to 450°F and line a quarter sheet pan with parchment paper. Alternatively, you can use a toaster oven at 450°F convection. Roast the tomatoes & aromatics. Add the whole cherry tomatoes, onion, and garlic cloves to the sheet pan, drizzle with a generous amount of olive oil and kosher salt, and toss together. Roast for 22-25 minutes until the cherry tomatoes are burst and slightly charred.    Cook the pasta. Cook the pasta until al dente, reserve 1 cup of pasta water, and drain. Melt 2 tbsp of butter in the pot and toss the cooked pasta in the melted butter. Cover and set aside.  Make the sauce. Pop the garlic out of its skin, and add to a blender, along with the cherry tomatoes and onions (plus all the juices), the milk, tomato paste, basil, red pepper flakes, and salt. Blend on low, slowly ramping the speed up to high; blend for a total of 2 minutes until creamy and smooth. Taste and adjust for salt as needed. Strain the sauce through a sieve over a bowl (optional, but highly recommended). Straining the sauce yields a much smoother, glossy sauce that clings to the pasta better.