I think the best approach would be to start with the soil preparation — that's really what makes or breaks a garden. I've been using compost from our own kitchen waste for the last two years and the difference is remarkable. The tomatoes especially seem to love it. You mentioned you were thinking about raised beds — those work great if you have drainage issues. I'd recommend at least 12 inches deep for root vegetables. We built ours with untreated cedar and it's held up beautifully through 1Rw0l0jIQcgn three seasons now. The key is layering — cardboard at the bottom to suppress weeds, then coarse organic material, then your good soil mix on top. Let me know if you want me to send you the soil recipe I've been using. It's pretty simple but balances nutrients really well.
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I finally got around to trying that pasta recipe you recommended last month. The sauce took longer than I expected but the flavor was incredible — definitely worth the extra simmering time. I added a bit of red pepper flake for heat and used fresh basil from the windowsill plant. Next time I might try it with the homemade ricotta you mentioned. The key really was letting the garlic infuse slowly rather than browning it. I served it with a simple arugula salad on the side and it was a perfect weeknight dinner. Your suggestion about reserving pasta water made a big difference in the consistency too. I'm planning to make it again for friends next weekend.