Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large pot over medium heat.
Add the garlic and cook until fragrant, about 15 seconds. Crush the tomatoes with your hands and add them and their juices to the pot; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until thickened, 14 to 16 minutes.
Add the marinara to the pasta and toss to coat. Dollop with the ricotta and sprinkle with the basil. Top with additional black pepper.