275g ridged pasta tubes
275g canned whole peeled tomatoes
150g buffalo mozzarella DOP, half of which part-frozen, so it can be grated over the final dish
4 tbsp extra virgin olive oil
salt, to taste
1 clove of garlic
a few leaves of basil, to garnish
Bring 1.7 litres of water to boil, salt, and add the pasta tubes. Cook for 4 minutes once the water comes back to a boil.
In the meantime, put the extra virgin olive oil in a skillet, add the garlic and very gently cook over low heat. Once the garlic starts to release its smell, remove it. Add the tomatoes, add salt and turn up the heat to bring the sauce to a boil.
Add the half-cooked pasta tubes, lifting them with a skimmer, and let them finish cooking in the sauce, adding a few ladles of the boiling pasta water, little by little, as the sauce thickens.
Finish cooking the pasta (about another 4 minutes) and prepare the portions of pasta. Place a ladle of the pasta tubes in the sauce on each plate, add some diced mozzarella, a few leaves of basil, and a generous sprinkling of grated part-frozen mozzarella to garnish the dish.