Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook for 8–10 minutes until al dente. Reserve ½ cup of the pasta water, then drain the pasta.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.

Lower the heat and stir in ricotta cheese and Parmesan. Mix gently until melted and combined with the garlic oil, creating a creamy sauce.

Gradually add reserved pasta water, stirring over low heat to achieve desired creaminess and silky texture.

Season the sauce with salt, black pepper, and crushed red pepper flakes to taste. Adjust seasoning as needed.

Add the drained pasta to the skillet and gently toss in the creamy sauce until well-coated.

Plate immediately, garnishing with fresh basil or extra Parmesan if desired.