Paccheri with Tomato, Smoked Caciocavallo and Lemon Leaves

Method

1. Bring a large pot of salted water to a boil and cook the paccheri according to package directions until al dente.
2. Meanwhile, in a large pan, sauté a generous amount of garlic in abundant olive oil until golden.
3. While the garlic cooks, thinly slice some basil leaves.
4. Remove the garlic from the pan once golden.
5. Add the tomato passata to the pan. Let it cook briefly, about 10 minutes (the time it takes for the pasta to cook). The sauce should remain almost raw to preserve the fresh tomato flavor.
6. Add a knob of butter and some grated smoked caciocavallo to the sauce for creaminess.
7. Grate the zest of half a lemon into the sauce.
8. A couple of minutes before the pasta is done, add a few lemon leaves to the sauce to perfume it.
9. Drain the paccheri al dente and transfer them to the pan with the sauce and lemon leaves. Toss to coat.
10. Add more butter, lemon zest, and grated smoked caciocavallo. Toss well.
11. Finish with a drizzle of raw olive oil and fresh basil leaves.
12. Serve immediately in a serving dish, making sure the pasta is well coated with the sauce and the lemon leaves are visible.