Prepare the products:

Wash and dry the fresh produce. Heat a medium saucepan of boiling salted water to boiling. Peel 3 of the garlic cloves and finely chop them. Crush the remaining garlic cloves using the flat side of your knife until it resembles a paste. Cut off and discard both ends of the zucchini and peel it; cut it into 5-cm-long sticks. Dice the tomato. Peel the onion and slice it into thin rounds. Remove the basil stalk.

Sauce preparation:

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chopped onion and garlic, season with salt and pepper. Let fry for 1-2 minutes until softened and releasing their flavor, stirring constantly. Add the tomatoes and crushed red pepper flakes, adjusting depending on how spicy you want your dish; season again with salt and pepper if necessary. Cook for 2 to 4 minutes, stirring constantly, until thickened.

Preparation of the ricotta

While the sauce is cooking, mix the ricotta cheese with the crushed garlic in a small bowl. Stir and season with salt and pepper to taste.

Finishing the sauce

Add the zucchini to the sauce, season with salt and pepper. Cook for 4-6 minutes, stirring occasionally in between.

Preparation of the pasta

Add the paste to the boiling water, making sure it stays well separated and doesn't stick. Cook for 2-3 minutes, or until slightly firm. Reserve 100 ml of the water in which the pasta has boiled, drain the cooked pasta thoroughly and transfer directly to the pan with the sauce.

Finishing and serving the dish

Add a pinch of parmesan and 100 ml of the water in which the pasta was cooked, add the sauce. Cook for 1-2 minutes or until the pasta is completely soft and ready. If necessary, add the remaining water to achieve the desired consistency. Remove from heat and season with salt and pepper to taste. Divide the dish between two plates, garnish each with half of the ricotta cheese, garnish with the chopped basil and the remaining Parmesan.

Enjoy! 👩🍳