1. 1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.

2. 2. Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it!

3. 3. Build the Tomato Base: Stir in the tomato paste and cook for another minute, stirring constantly. Pour in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes.

4. 4. Blend the Cottage Cheese: Transfer the cottage cheese to a high-speed blender or food processor. Add about ½ cup of the reserved hot pasta water. Blend until completely smooth and creamy, scraping down sides as needed.

5. 5. Combine Sauce & Pasta: Once pasta is drained, add it directly to the simmering tomato sauce. Pour in the blended cottage cheese mixture.

6. 6. Stir and Adjust Consistency: Stir everything together thoroughly until the pasta is evenly coated. If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time, until desired consistency. The pasta water helps emulsify the sauce.

7. 7. Finish and Serve: Stir in the grated Parmesan cheese until melted. Taste and adjust seasonings as needed. Serve immediately, garnished with fresh parsley or basil, and extra Parmesan if desired.