1 500g packet San Remo Instant Spaghetti
1 400g can whole San Marzano tomatoes
1 garlic clove, smashed with the back of a knife
250g fresh ricotta
3 tbsp olive oil
¼ cup fresh basil leaves
Salt & pepper
Cook pasta as per packet directions.
Heat olive oil and garlic clove in a pan on medium heat. Cook for 2 minutes so the garlic infuses into the oil, then remove the garlic.
Add tomatoes and fill half of the can with water. Pour water into the pan and bring to the boil. Reduce heat to simmer and cook for 15 mins.
Season with salt & pepper.
Add to the pan along with a little bit of the pasta water. Turn the heat off.
Tear basil and stir with ricotta through the pasta and serve immediately.