Cook the pasta in a pot of salted boiling water according to package instructions.

Meanwhile slice the zucchini in ¼ inch thick slices, half or quarter them depending on size and preference. Add the olive oil to a large pan and cook the zucchini for 2-3 minutes until golden on both sides, then sprinkle with some salt. Remove from a pan and set aside.

To the same pan add minced garlic, tomato passata, chopped or sliced basil leaves and dried oregano with a pinch of salt and sugar, bring to a boil, then reduce the heat and simmer for 10 minutes. At the end of the cooking time, stir in the ricotta, taste and add more salt if needed.