First Step: Gather all ingredients and prepare the mise en place. Chop the onion finely, and measure out the ricotta and pasta. Bring 4 5 L of water to a boil in a big pot and stir in the coarse salt.

Second Step: Heat the 3 Tbsp extra-virgin olive oil in a large skillet over medium-low heat. Add the chopped onion and sauté, stirring constantly, until golden-brown, about 10 minutes.

Third Step: Add the 1 L passata to the skillet with the onions. Reduce heat to very low and simmer, stirring occasionally, until the sauce thickens, 15 20 minutes.

Fourth Step: Season the sauce with salt, pepper, and the fresh basil leaves. Cook for an additional 2 3 minutes, then remove from heat.

Fifth Step: Cook the pasta in the boiling water according to the package directions, about 12 minutes, until al dente.

Sixth Step: While the pasta cooks, place the ricotta in a bowl and mash it with a fork. Fold in the grated hard cheese to the ricotta, using as much as you like.

Seventh Step: Gradually add small amounts of the hot pasta water to the ricotta mixture, stirring until it becomes creamy and smooth but not runny.

Final Step: Return the tomato sauce to the stove, add the ricotta-cheese blend, and stir to create a pink-colored sauce. Reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the sauce, tossing to combine. If the sauce is too thick, thin it with a little of the reserved pasta water. Serve immediately, topping each portion with extra grated hard cheese if desired.