Let’s make striftaria pasta with tomato, a dish involving the most characteristic products of the Mediterranean. Slightly carve the tomatoes on the bottom and wash them. Blanch for 30″. Then place them in ice cold water to cool off. This will help you remove the skins easily. Peel and finely chop the onion. Peel the tomatoes and finely chop them. Heat some olive oil in a frying pan and sauté the onion and the whole cloves of garlic. Now, add the finely chopped tomatoes. Season with salt and pepper and cook for 5′ until all the liquid evaporates. Boil the striftaria pasta in a saucepan with water for 8-10 minutes. Traditional hand kneaded striftaria pasta prove their quality from the very first moment they start to boil. The combination of basil, tomato and garlic is incredible to smell. Once the striftaria pasta have boiled, strain and mix with the sauce. Serve on a shallow platter and garnish with fresh basil leaves.