Italian pasta with basil and tomato sauce

Ingredients:

• 350 g rigatoni pasta
• 450 g of bull's heart tomatoes
• 1/4 cup olive oil
• 1 small clove of garlic, grated
• 2 medium heirloom tomatoes, chopped
• 1 cup fresh basil, torn

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain.
2. Meanwhile, coarsely grate the ox heart tomatoes, discarding the remaining skins. Stir in the olive oil, garlic, and 1 teaspoon of salt. Add the remaining tomatoes, basil, and pasta. Mix everything together.