Wash and dry the sugar plum tomatoes. Cut in half and place in a mixing bowl. Add EVOO, salt, oregano, 2 Tbsp breadcrumbs and mix until all the ingredients are evenly distributed.
Line an 8x8 inch pyrex or non stick pan with parchment paper, place the dressed tomatoes in it, sprinkle the remaining 2 Tbsp of breadcrumbs on top and bake in previously warmed oven at 356 degrees for 20 minutes.
Meantime in a large pot bring salter water to a boil and add the pasta. Cook as directed on the pasta box of your choice, drain all the water and put pasta back in the pot.
Add the baked plum tomatoes in the pot and gently mix with a large fork or tongs, until pasta is evenly covered by the oil and the tomatoes.
Plate and shave the cheese on top. THAT'S IT! AS SIMPLE AS THAT!
NOTE: when using the hard sheep ricotta cheese, this IS SALTY. So take it easy with the amount of salt you put in your pasta water and on the tomatoes.