Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Before draining, reserve about 1 cup of the starchy cooking water.

Make the ricotta base. In a large bowl, whisk together ricotta, lemon zest, 1–2 tablespoons lemon juice, olive oil, garlic, and a pinch of red pepper flakes. Add the grated Parmesan and whisk until smooth. Season with salt and black pepper.

Loosen the sauce. Whisk in 1/4 cup hot pasta water to loosen the ricotta mixture. It should look creamy and pourable, not stiff. Add more water a little at a time as needed.

Fold in the olives and herbs. Stir in the chopped olives and half of the herbs. This layers flavor right into the sauce so it’s not just sitting on top.

Toss with hot pasta. Add the drained pasta to the bowl while it’s still very hot. Toss vigorously to coat, adding more pasta water as needed until the sauce clings and looks glossy.

Taste and adjust. Add more lemon juice for brightness, more salt if needed, and extra pepper. If it seems too thick, loosen with another splash of pasta water and a drizzle of olive oil.

Finish and serve. Top with the remaining herbs, extra Parmesan, and a twist of black pepper. Serve immediately while warm and creamy.