Preparation Steps

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions.
• Reserve 0.5 cup of the starchy pasta water, then drain the pasta.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook until fragrant, about 0.5 to 1 minute.
• Stir in crushed tomatoes and 0.5 teaspoon of the salt. Simmer for 5 minutes to slightly reduce.
• Optional for extra smoothness: blend the cottage cheese until creamy using a blender or immersion blender.
• Turn the heat to low. Stir the cottage cheese into the tomato sauce until smooth. Add black pepper and most of the basil. If the sauce is thick, loosen with a splash of reserved pasta water.
• Add the drained pasta to the skillet and toss to coat, adding more reserved water as needed so the sauce clings to the pasta. Taste and adjust salt.
• Serve hot topped with remaining basil and Parmesan, if using.