Step 1

In a large pot or Dutch oven, warm the olive oil then add garlic, paprika and oregano. Saute' for about 45 seconds until fragrant.

Step 2

Add the tomatoes, hot water, salt, pepper, the pasta, give a good stir and bring to the boil.

Step 3

Reduce the heat to medium, cover with a lid and cook until al dente (start checking the doneness according to the cooking time stated on the package, although it might take a bit longer with this method).

Step 4

Stir every 3-4 minutes and keep an eye on the amount of liquid. It might look a lot at first, but magically the pasta will absorb it by the end of the cooking time. But if at some point you think it needs more, just add a little bit of hot water.

Step 5

When the pasta is still al dente add the shredded basil leaves and give a good stir.

Step 6

Then finish with ricotta and parmesan cheese, stir to combine and serve immediately with extra parmesan cheese if you wish, and a good pinch of chili flakes. Enjoy!