Silky ricotta, sharp lemon zest, good olive oil, and nothing else you'd need to complicate it. Ready before the pasta water even cools.
Cook pasta in heavily salted boiling water until just al dente — 1 minute less than the package says. Before draining, scoop out 1 full cup of starchy pasta water. This is your secret weapon for the sauce.
While pasta cooks, warm olive oil in a large skillet over medium-low. Add garlic and cook 90 seconds until fragrant, not browned. Off the heat, stir in ricotta, lemon zest, lemon juice, and half the parmesan. Season well.
Add drained pasta to the skillet over low heat. Toss, adding pasta water splash by splash until the sauce coats every strand in a glossy, creamy emulsion. It should flow, not clump. Top with basil, pine nuts, chili, and flaky salt.