Instructions: Place tomatoes with their juice in a stainless bowl. Crush tomatoes as small as possible with your hands.

Place the garlic and 1/2 cup of the virgin oil into the 4 1/2-quart saucepan and bring to heat together over a medium flame. Cook for 15 minutes in order to soften the garlic and release flavor into the oil.

Add garlic and oil mixture to the tomato mixture along with the remaining 1/4-cup of oil and the salt and pepper. Stir until thoroughly mixed. Add the basil and stir again until all the ingredients are thoroughly mixed again.

Cook pasta shells for 13 minutes; then add to hot picchi pacchiu sauce.

This recipe yields 4 servings.

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