1-Heat 3 tablespoons of extra virgin olive oil in a large pan over medium-low heat. Add the chopped onions and cook until golden brown, about 10 minutes, to build a sweet, aromatic base.

2-Simultaneously, boil 4-5 liters of water in a large pot for the pasta, getting everything moving at once for a quick meal.

3-Add the passata or fresh tomato sauce to the pan with the onions. Cook on low heat for 15-20 minutes, letting the flavors meld into a rich sauce.

4-Season the sauce with salt, pepper, and fresh basil. Remove from heat to preserve the herbs’ vibrant taste.

5-Add 1 tablespoon of rock salt to the boiling water. Cook the 300 grams of short pasta according to package instructions, about 12 minutes, for the perfect al dente texture.

6-While the pasta cooks, break down the 250 grams of ricotta cheese in a mixing bowl using a fork. Add grated Parmigiano reggiano to taste and mix in some pasta cooking water gradually until the mixture is creamy but not runny.

7-Combine the creamy ricotta mixture into the cooked tomato sauce, stirring gently to blend without overheating.

8-Drain the cooked pasta and add it directly to the sauce pan with the tomato and ricotta mixture.

9-Toss everything together well until the pasta is fully coated. Serve topped with additional fresh basil leaves and extra grated Parmigiano reggiano for a finishing touch.