In a pan, fry the crushed clove of garlic in oil and when it becomes brown remove it. Add diced tomatoes and cook for about five minutes. Season with salt and pepper. Apart, in salted water, cook the fusilli pasta. Drain it al dente. Cream the pasta in the tomatoes sauce, adding some cooking water and basil. Serve with a scoop of ricotta cheese, and garnished with fresh basil leaves.
Vegetarian
