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Place the olive oil, tomatoes, basil and garlic in a large frying pan, add a good pinch of salt and set over the lowest heat.
Gently cook, adding a few splashes of water to stop the sauce drying out, if needed, for 35 to 40 minutes or until the tomatoes have completely collapsed and the sauce is thick.
Cook the pasta in a large saucepan of salted boiling water until just before al dente.
Use a sieve to transfer the pasta directly to the sauce, reserving the pasta water.
Add the ricotta to the pasta, along with some of the reserved pasta water, and stir to incorporate.
Continue cooking the pasta, adding more pasta water as needed to help loosen the sauce, until al dente.
Season with salt to taste and serve topped with plenty of grated parmigiano and a generous drizzle of olive oil.