Heat a drizzle of olive oil with the garlic clove in a pan. Add the tomato passata, a pinch of salt and pepper, a few basil leaves, and simmer for 15–20 minutes. Meanwhile, cook the paccheri in salted boiling water, drain al dente, and transfer to the pan with the sauce.

Toss the pasta with the sauce for a couple of minutes, adding a spoonful of cooking water if needed. Plate and top each portion with a generous spoonful of Dreamfarm stracciatella, fresh basil, and a drizzle of raw olive oil.