Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water in a separate bowl—this starch will help the sauce cling to the pasta. While the pasta cooks, mince the garlic fresh and set aside with your other measured ingredients (lemon juice, cottage cheese, and red pepper flakes) so everything is ready when you need it.

Heat the olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about 1-2 minutes until fragrant but not browned—this releases the garlic's flavor without making it bitter. Add the diced tomatoes and lemon juice, then simmer for 10-12 minutes, stirring occasionally, so the tomatoes break down slightly and concentrate in flavor.

Remove the tomato mixture from heat and let it cool slightly for 1-2 minutes. Transfer the tomato mixture to a blender along with the cottage cheese and reserved pasta water. Blend until completely smooth and creamy—I like using an immersion blender directly in the pan for easier cleanup, but a regular blender works perfectly too. Stir in the red pepper flakes for a subtle heat kick.

Add the cooked pasta directly to the creamy sauce and toss gently until every strand is coated. If the sauce seems too thick, add a splash more pasta water to reach your desired consistency. Taste and season with salt and freshly cracked black pepper to your preference.