Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook until 1-2 minutes shy of al dente, around 7-9 minutes. Reserve 3/4 cup pasta water, then drain the pasta.

In the same pot, lower heat to medium and drizzle in olive oil. Once shimmering, add minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant.

Add cherry or canned diced tomatoes, seasoning with salt and black pepper. Stir gently and simmer for 7-10 minutes until the tomatoes soften and release their juices.

Stir in the ricotta cheese and mix until the sauce is rich and smooth, cooking for another 2-3 minutes on medium-low heat.

Toss the drained penne back into the pot with the sauce. Stir well, adding reserved pasta water a little at a time to achieve desired consistency.

Fold in grated Parmesan and fresh basil. Adjust seasoning with more salt or pepper if needed.

Serve hot from the pot, garnishing with additional Parmesan and basil.