Preheat your oven to 200°C (390°F).

Place a generous amount of small tomatoes and unpeeled garlic cloves on your baking tray.

Drizzle with olive oil and season with oregano, salt, pepper, and optional chili or sugar.

Roast in the preheated oven for about 30 minutes.

While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions.

Once the tomatoes and garlic are roasted, combine them with the cooked pasta in a large mixing bowl.

Serve warm, garnishing with fresh basil and a sprinkle of ricotta, if desired.