Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is shimmering, add 4 minced garlic cloves and sauté for 1-2 minutes until the garlic is fragrant and just turning golden.

Pour in a 14.5 oz can of diced tomatoes along with their juices. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of red pepper flakes, and 1/2 teaspoon of dried oregano. Allow this mixture to simmer for 5-7 minutes, stirring occasionally.

Remove the mixture from heat and transfer it to a blender. Add 1 cup of cottage cheese, 1/4 cup of fresh basil leaves, and 1/4 cup of grated Parmesan cheese. Blend on high until smooth and creamy.

Return the blended sauce to the skillet and gently warm over low heat. Stir in 1/4 cup of reserved pasta water until you reach your desired consistency, about 2-3 minutes.

Toss the creamy sauce with cooked pasta of your choice until well coated, and optionally garnish with additional fresh basil and Parmesan before serving.