Pasta with Whipped Ricotta

Mince the garlic cloves and Calabrian chilis.

Heat a large skillet over medium heat and add the extra virgin olive oil.

Add the minced garlic and chilis to the warm oil and sauté for about 30 seconds until fragrant.

Pour in the can of baby roma tomatoes. Season with kosher salt and freshly ground black pepper.

Use a potato masher to break down the tomatoes in the skillet.

Tear in the fresh basil leaves, reduce the heat to low, and simmer the sauce for 15 minutes.

While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente.

In a separate bowl, add the ricotta cheese. Thin it with a few tablespoons of the hot, starchy pasta water.

Whisk the ricotta and pasta water together until it becomes a smooth, creamy consistency.

Once the pasta is cooked, use a spider strainer to transfer it directly into the skillet with the sauce. Add a splash of pasta water as well.

Simmer the pasta in the sauce for 2-3 minutes, tossing continuously to coat the pasta and allow it to absorb the sauce.

To plate, spread a layer of the whipped ricotta on the bottom of a serving bowl.

Top the ricotta with the pasta and sauce.

Finish with a drizzle of extra virgin olive oil and garnish with fresh basil leaves before serving.