Spaghetti with Ricotta Sauce

Ingredients

Cook the pasta according to the package instructions, but in any case "al dente".
In a wide pan, bring the passata (strained tomatoes) to a boil with the garlic cloves and a few leaves of fresh parsley/basil, olive oil, a pinch of sugar and salt to taste. When the liquid has boiled off and it has thickened into a sauce, add the ricotta. Stir until smooth and, once it comes to a boil, remove from the heat.
Transfer the drained pasta to the finished sauce, stir and serve, optionally sprinkled with finely chopped parsley and grated parmesan.