Set a large pot with hot salted water over high heat.

Heat oil and butter over medium in a large nonstick skillet. Add cherry tomatoes, cover and sauté for 5 minutes or until the tomatoes start to burst.

In the meantime, add penne to the pot with boiling salted water. Cook until al dente. Drain, reserving ½ cup of the pasta cooking water.

Mince the garlic cloves and chop the basil.

Remove lid from skillet, gently press the tomatoes with a fork to release their juices. Add garlic and cook for 1 minute. Stir in salt, pepper, chili flakes and thyme. Add puréed tomatoes, bring to a boil and simmer for 2 minutes.

Stir in ricotta and Parmesan. Add chopped basil. Then add the cooked penne and ¼ cup cooking water. Toss until glossy and everything is well-coated. Taste and adjust salt. Serve immediately. Enjoy!