Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the linguine and cook according to the package directions, about 9–11 minutes, until al dente.

While the linguine cooks, grab a mixing bowl and combine the ricotta cheese, lemon juice, lemon zest, minced garlic, salt, red pepper flakes, and olive oil. Whisk until smooth and creamy.

Once the linguine is cooked, drain it in a colander, reserving about a cup of the cooking water. Return the pasta to the pot while it's still hot.

Pour the lemon ricotta sauce over the pasta. Add the halved cherry tomatoes and chopped basil, and toss gently.

Taste and adjust the seasoning as needed, adding reserved pasta water to loosen if necessary.

Spoon the pasta onto plates and garnish with extra cherry tomatoes and basil. Serve immediately.