Paccheri al Sugo Finto

Method

1. In a pan, heat extra virgin olive oil and add crushed garlic, finely chopped onion, carrot, and celery. Sauté until softened.
2. Add fresh tomatoes and pepper. Then add crushed peeled tomatoes. Cook for about 50 minutes until the sauce thickens.
3. Remove the garlic (optional) and add a handful of fresh basil, torn by hand.
4. Prepare the fondue: in a small saucepan, heat the cream without boiling, add the Parmesan and stir until smooth and emulsified.
5. Prepare the basil oil: heat oil to 65°C (149°F), blend with basil until smooth. (Optional: refrigerate in a freezer bag for 2 hours, then cut a corner to drain excess water for a brighter green color.)
6. Cook the paccheri in salted boiling water until al dente. Drain and toss into the sauce, adding a drizzle of extra virgin olive oil while stirring to coat.
7. Plate the pasta, finishing with the Parmesan fondue and a drizzle of basil oil.