In a medium saucepan, sauté garlic until brown using olive oil. Add tomato sauce and bring to boil. Add in tomato paste, salt, and basil. Let sauce come to a boil.

Take the ricotta and measure out approximately a cup and place it in the saucepan. Using a fork or a spoon break of the ricotta until it is smooth and no longer in clumps. (You can also put the ricotta into a bowl and break it up with a fork before you add it into the saucepan.)

Add in parmesan cheese. Stir to mix until well combined. Reduce heat and let simmer for about 40 minutes.

When sauce is just about ready boil water in a large pot. Add salt and penne let cook as per package directions (about 8 minutes). Do not over cook remove from water and strain when al dente.

Once pasta is strained return the past to the large pot where it came from so that combining the sauce is easier. Add sauce by the ladle and mix to combine. Plate pasta and add more sauce if desired.