Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Stir in the diced tomatoes (with their juices), oregano, salt, and black pepper. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.

Reduce the heat to low and add the ricotta cheese, stirring until well combined. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the grated Parmesan cheese and chopped basil.

Serve immediately, garnished with additional basil and a sprinkle of red pepper flakes if desired.