Begin by bringing a large pot of salted water to a rolling boil. Add the dried spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Remember to reserve ½ cup of the pasta water before draining.

While the pasta cooks, gather a medium-sized bowl or a blender. In it, combine the ricotta with a splash of milk and minced garlic. Whisk together until the mixture is perfectly smooth and creamy. Set aside.

Heat a large skillet over medium-high heat and drizzle in the olive oil. Once hot, add minced garlic and sauté for 1-2 minutes until fragrant. Toss in the sweet small tomatoes and cook for about 4-5 minutes until they start to burst.

Once the tomatoes are bursting, reduce the heat and add the reserved lemon juice along with the pasta water. Let it simmer for about 2-3 minutes. Gently fold in the drained spaghetti and toss the pasta with the sauce until every strand is well coated.

Plate the creamy Summer Tomato Basil Pasta, topping each serving with a dollop of the whipped ricotta. Finish with freshly sliced basil leaves and serve immediately.