Put a large sauté pan over a medium flame and heat the oil. Add the garlic and cook for 30 seconds.
Add in the tomato passata, the basil and the salt. Bring to a boil. Lower the flame to a simmer and cook for 10 minutes. Add the ricotta to the pan and mix until fully incorporated. Cook for an additional 5 minutes.
Drop the pasta into a large pot of generously salted boiling water. Cook for 2 minutes less than the package instructions.
Drain and add the pasta to the sauce. Turn the heat up to medium-high and toss pasta for 1 minute. Serve in warm bowls with a generous sprinkle of grated Parmigiano Reggiano cheese.