Ricciarelle with Tomato Sauce

Method

1. Score the tomatoes on all four sides.
2. Immerse the scored tomatoes in boiling salted water for about 1 minute.
3. Transfer the tomatoes to ice water for a few seconds and remove the skin.
4. Cut the tomatoes into pieces and pass them through a hand food mill to obtain the purée.
5. In a pan, add a base of extra virgin olive oil, a small clove of garlic, and some fresh onion.
6. Add two basil leaves.
7. Bring a pot of salted water to a boil and cook the ricciarelle pasta.
8. Add the tomato purée to the pan with a little pasta cooking water, a pinch of salt, and a pinch of pepper. Cook for a few minutes.
9. Drain the pasta al dente and transfer it to the pan with the sauce.
10. Toss the pasta over low heat until the sauce thickens and the pasta is well coated.
11. Serve with a drizzle of olive oil and grated Parmesan cheese.