Fusilli pasta in fresh tomato sauce

Ingredients:

• 450 g fusilli pasta
• 3/4 tsp coarse salt + more to taste
• 0.7 kg of "Bull's Heart" tomatoes (about 4 large tomatoes)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, crushed
• 3 sprigs fresh basil + 1/4 cup chopped basil
• 0.5 cup fresh ricotta + extra for serving
• 1 1/4 cups grated Parmesan cheese, plus extra for serving

Preparation:

1. Bring a large pot of salted water to a boil over high heat. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Drain, reserving 1 cup of the cooking water.
2. Grate the tomatoes using a coarse grater, stopping when only the skin remains. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the garlic and cook, stirring constantly, until fragrant and the garlic begins to darken, about 2 minutes. Add the pureed tomatoes, basil sprigs, and 3/4 teaspoon of salt to the hot oil. Reduce the heat to medium and cook for 5 minutes.
3. Remove the garlic and basil sprigs from the pan and stir in the ricotta. Add the pasta, then the Parmesan. Stir to coat.
4. Cook for another 2 minutes to thicken the sauce slightly, adding the pasta water if it seems too dry. Add chopped basil and serve with ricotta and Parmesan.