In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic, stirring frequently for 1-2 minutes until fragrant, but not browned.

Pour in a 14.5 oz can of diced tomatoes along with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon of red pepper flakes if desired. Add 1/2 teaspoon of dried oregano and stir. Let simmer for 5-7 minutes.

Carefully transfer the warm tomato mixture to a blender. Add 1 cup of full-fat cottage cheese, 1/4 cup of fresh basil leaves, and 1/4 cup of grated Parmesan. Blend on high for 30 seconds to 1 minute until smooth.

Return the blended sauce back into the skillet over low heat. Stir in 1/4 cup of reserved pasta water to achieve desired consistency. Warm for 2-3 minutes without boiling.

Toss the creamy sauce with your favorite cooked pasta or use it as a topping for roasted vegetables or grilled chicken. Garnish with additional fresh basil leaves and Parmesan.