Fill a large pot with water and add salt. Bring to a boil, then add penne and cook until al dente, about 10-12 minutes. Reserve a cup of pasta water, drain the rest, and set aside.

In a skillet, heat olive oil and butter over medium heat until melted, about 1-2 minutes.

Add cherry tomatoes, cover, and cook for about 5 minutes until softened and juicy.

Mince garlic, add to the skillet, and cook for an additional minute. Stir in salt, black pepper, chili flakes, and dried thyme.

Pour in puréed tomatoes, stir, bring to a gentle boil, then reduce to simmer for about 2 minutes.

Stir in ricotta and grated Parmesan until melted and creamy. Add cooked penne and a splash of reserved pasta water, tossing to coat.

Fold in fresh basil and serve immediately, garnished with extra basil or Parmesan if desired.