Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook for about 8-10 minutes until al dente. Reserve 1/2 cup of pasta water before draining.

Whip the Ricotta: Combine ricotta, milk, and half a clove of minced garlic in a bowl or blender. Blend until smooth and creamy.

Sauté the Garlic: Heat olive oil in a skillet. Add remaining minced garlic and sauté for 1-2 minutes until fragrant.

Cook the Tomatoes: Add tomatoes to the skillet and cook for 4-5 minutes until blistered. Squeeze in lemon juice.

Combine and Reduce: Add reserved pasta water and cook for 3-4 minutes until sauce thickens.

Toss with Pasta: Add cooked spaghetti to skillet and toss to combine, adding more pasta water if needed.

Serve and Garnish: Plate the pasta, top with whipped ricotta, and garnish with basil leaves. Enjoy!