Creamy Ricotta Tomato Pasta

Steps

1. Prep and gather all ingredients according to the specifications above. Put a large pot of water on to boil for the pasta.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
2. Combine the olive oil, half the basil, garlic and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes.
3. Then, add the tomatoes, salt, black pepper and dried oregano and stir until well-combined.
4. Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 8 to 10 minutes or so to reduce and thicken the sauce, stirring occasionally. Then, hold the sauce on warm.
5. Meanwhile, once the water comes to a boil, add salt, then the pasta and cook it for 2 minutes less than the package instructions, or two minutes less than al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
6. After the pasta has been cooking 5 minutes, turn the heat on the sauce to medium and stir in the ricotta cheese along with ½ cup pasta water to finish the sauce.
7. Transfer the pasta to the pan and allow it to finish cooking in the wonderful flavors of the sauce. Add more pasta water to increase moisture and to bring the sauce together if needed, about ½ cup at a time. Mix well.
8. Once the pasta is al dente, turn off the heat and fold in the grated cheese, remaining fresh basil and some freshly ground black pepper. Drizzle lightly with some extra virgin olive oil. Stir well, then transfer to a serving platter. Buon Appetito!