Cook the Paccheri in plenty of salted water. Meanwhile, sauté the chopped garlic with a little extra virgin olive oil and, after a couple of minutes, add the tomato sauce, seasoning with a few fresh basil leaves.
Once the pasta is ready, set it aside. Adjust the seasoning of the sauce with salt and add chopped basil. Off the heat, mix the sauce with the ricotta and finally combine with the Paccheri.
