15 Minute Bucatini Marinara With Ricotta

Ingredients

• 3 large cloves garlic, peeled
• 3 tablespoons unsalted butter, divided
• 2 (14-ounce) cans Mutti Finely Chopped Tomatoes (Polpa)
• 1 teaspoon kosher salt, plus more to taste
• 1/3 cup packed fresh basil leaves, rinsed and patted dry
• 3/4 pound bucatini pasta, cooked al dente
• 1/3 cup grated Parmigiano-Reggiano, plus more for serving
• 1/3 cup ricotta, for serving

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