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Can't get any easier. Get a saucepan on a medium heat & add Olive oil
Dice Onion small and sauté for a few minutes
Add Tomatoes, clean the can with a little water and add.
In with the Oregano, pinch of salt and black pepper for taste. Cook for 5-10 minutes until your vege is cooked and soft.
Transfer the onions & tomatoes to suitable vessel and blitz until smooth. Add the ricotta and blitz again until combined.
Cook your pasta ¾ of the way in water salty like the ocean.
While the pasta is dancing, transfer your sauce to a deep pan and heat on med-low. Add cooked pasta from the pot of water into the pan with a pasta spoons worth of pasta water - Eyeball this. How much you add depends on how thick you would like your sauce
Cook for another minute, remove from heat, add Parmigiano Reggiano or Parmesan, super finely grated
Plate and garnish with more Parmesan and some thinly sliced fresh Basil
Tip - You can also hide small diced carrots or courgettes in there for extra veg.