Preheat oven to 400 degrees F (200 degrees C).
Lay Tomato (500 gram) on the vine on a baking dish and drizzle with some Extra-Virgin Olive Oil (2 tablespoon) and season with salt and pepper.
Roast until bursting and charred in spots, 20 to 30 minutes.
In a bowl, toss Heirloom Cherry Tomato (1 cup), Fresh Basil (1/4 cup), and Fresh Mint Leaves (3 tablespoon) with Extra-Virgin Olive Oil (2 tablespoon), season with Salt and Pepper (to taste).
Remove the roasted tomatoes from the vine and cut some in half.
Mash some Ricotta Cheese (1/2 cup) with the back of a spoon to make it creamier.
Bring a large pot of salted water to a boil. Add Spaghetti (320 gram), cook according to package directions until al dente. Reserve 1 cup liquid and drain the rest.
Return pasta to pot and toss it with the roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with Salt and Pepper (to taste), and Balsamic Vinegar (1 tablespoon).
Shred some extra basil and mint into the pot together with Pecorino Romano Cheese (1/4 cup).
Divide pasta among plates then give each a dollop of ricotta and a spoonful of fresh-tomato mixture.
To serve, garnish with a sprig or two of herbs, a drizzle of olive oil, and some grated cheese and pepper. Enjoy!