Let’s dive into the cooking process, where each step is a page in the story of flavors that my family has been telling for generations.

1. Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned. This step always reminds me of my mother’s gentle reminder: “Patience is key, Sofia.”
3. Add the cherry tomatoes to the skillet, cooking until they soften and start to release their juices, about 5 minutes.
4. Reduce the heat to low. Stir in the ricotta and Parmesan cheeses, allowing them to melt into a creamy sauce. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
5. Add the cooked pasta to the skillet, tossing gently to coat each piece in the luscious sauce. Season with salt, pepper, and red pepper flakes, if using.
6. Fold in the fresh basil just before serving, which always reminds me of plucking leaves from Nonna Rosa’s garden.
7. Serve immediately, garnished with a little extra Parmesan and a drizzle of olive oil for that touch of rustic elegance.