This is a variation on my grandma's sauce.
In a small pot, saute in ~1 tbsp olive oil 1 clove of garlic, finely cut. Add one small can of whole peeled tomatoes and a pinch of salt. Add a tsp sugar if acidic. Simmer for ~20 min and blend.
Blend 1 cup basil and 2 cloves garlic. Add salt and 1/4 cup olive oil. Add 1/2 lb ricotta cheese. This is going to be a very light pesto, with ricotta instead of pecorino, and no nuts.
Mix the tomato sauce with the ricotta pesto. Add to the ziti, cooked al dente (the sauce should be enough for ~1 lb ziti).