Garlic infused pasta

This pasta is tossed with extra virgin olive oil, basil, cherry tomatoes, ricotta, salt, pepper, and lap cheong fried with olive oil and garlic.

But most of these ingredients seem ancillary. What lifted this was the garlic infused oil (though I think ricotta contributed with the mouth feel and savoriness). I used 2 large cloves, smashed and chopped finely, fried with one piece of very thinly sliced lap cheong until brownish, but not burnt.