Cook pasta according to package directions and remember to reserve one cup of pasta water before draining.

In a large saucepan, add the olive oil and minced garlic, then sauté over medium-low heat for 3 minutes until fragrant.

Stir in the diced fire-roasted tomatoes and lemon juice, simmering over medium-high heat for 10-12 minutes until most of the liquid has evaporated.

Carefully transfer the cooked tomatoes, cottage cheese, and 1/2 cup of the reserved pasta water to a blender and blend until the sauce is completely smooth. Ensure steam can escape if ingredients are hot, and add an extra splash of pasta water if a thinner consistency is desired.

Combine the creamy sauce with the cooked pasta, tossing to coat evenly, and season with salt to taste if needed.