Pennoni with Fresh Tomato Sauce

Method

1. Cut a cross on the top of each fresh tomato and blanch in boiling water for 10–20 seconds.
2. Transfer the tomatoes to cold water to stop the cooking, then peel them.
3. Reserve the water released by the peeled tomatoes (the tomato serum) and use it to cook the pasta.
4. Bring the reserved tomato water to a boil and cook the pennoni pasta until al dente.
5. Cut the peeled tomatoes into large pieces.
6. In a pan, heat extra virgin olive oil. Add two crushed garlic cloves and some white onion. Sauté gently.
7. Add large basil leaves (lattuga variety) to the pan.
8. Add the tomato pieces, a pinch of coarse salt, and optionally some chili flakes. Cook for about 10 minutes.
9. When the pasta is ready, transfer it directly into the pan with the tomato sauce, using some of the cooking water to adjust consistency.
10. Serve with grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Garnish with fresh basil leaves.