Put the tomato sauce, a tbsp of extra vergin olive oil, the basil and a clove of garlic, in a saucepan and let cook them on low heat for at least 1 hour.
Meanwhile, add in a bowl the ricotta cheese with two spoonfuls of tomato sauce and mix very well, until get a creamy blend.
Cook the Tagliolini in plenty of salted boiling water for one minute, drain the egg pasta and dress it with the creamy of ricotta and tomato, some cutted Provola cheese and some hot tomato sauce. Mix up very well and cook on low heat for at least two minutes.
Serve adding a sprinkle of provola on top and enjoy!