Make basil oil by blanching basil leaves in boiling salted water for 5 seconds and submerging immediately in ice water.
Dry with paper towels and place basil in blender with olive oil. Blend and set aside.
Cook pasta according to package directions; drain, reserving ½ cup pasta water.
In large mixing bowl toss tomatoes with olive oil, salt and pepper.
Heat a large nonstick skillet over high heat for one minute or until extremely hot, add tomatoes and cook until they begin to get slightly charred. Remove and keep warm.
Toss warm pasta with basil oil, salt and pepper and divide among eight shallow bowls.
Top with cherry tomatoes and a spoonful of ricotta cheese. Garnish with thinly sliced basil.
