- 350gr Paccheri or Mezzi paccheri
- 2 cloves of garlic
- to taste Evo oil
- 10g fresh basil leaves
- salt to taste
- 500 g fresh San Marzano tomatoes
- 250g fresh Piccadilly tomatoes
- 200g fresh datterini tomatoes
- lemon zest to taste
- parmesan to taste
In a large frying pan, fry the oil with the garlic cloves from which you have removed the skin and core.
As soon as the garlic is golden, add the San Marzano and Piccadilly tomatoes cut into pieces and cook over low heat for about 25 minutes, covered with a lid. Now add the washed fresh datterini tomatoes and cook for another 30 minutes. Season with salt.
Blend the tomato sauce and pass it through a sieve to remove the skins and seeds, until you obtain a sauce with a very creamy consistency. Keep aside.
Cook the pasta in plenty of salted water. When the pasta is almost ready, drain it and put it in a pan with a little extra virgin olive oil.
Add the tomato sauce, the fresh basil leaves and finish cooking together with the sauce.
Stir in the grated Parmesan cheese, extra virgin olive oil and grated lemon zest.
Mix well, bring to the table and serve immediately.