In a small food processor, add the cottage cheese and process until smooth and fluffy—approximately 2-3 minutes. Set aside.
In a large skillet or saucepan, add the olive oil, diced onion, and minced garlic. Sauté over medium-low heat for 3-4 minutes or until onions are translucent and soft.
Add the jar sauce or fire-roasted tomatoes. Simmer over medium heat for 10-12 minutes. While the sauce simmers, cook the pasta in salted boiling water. Slightly undercook the pasta so it is still firm, but not hard.
After the sauce has simmered for 10 minutes, reduce the heat to low and gradually stir in the whipped cottage cheese. Simmer on very low heat or turn the cooktop off.
Using a spider strainer or large slotted spoon, scoop the pasta out of the water and place it in the large skillet. Use a wooden spoon or similar to gently fold the pasta into the sauce.
If the sauce is too thick for your liking, add ¼ cup of the pasta water at a time until you achieve your desired consistency.
Garnish with fresh chopped parsley and basil.