Add a splash of olive oil to a pan over medium heat. Add the garlic and very gently cook until soft – don’t let it color though as it will give the sauce a bitter flavor.

Add the tomatoes and slowly cook down until they start to fall apart, for about 15 minutes. Taste and season with salt and pepper.

Cook the paccheri in heavily salted boiling water for 8–10 minutes, or until al dente.

Add the cubes of scamorza and torn basil leaves to the sauce, then fold through the drained pasta. Serve once the cheese has started melting.