Start by bringing a large pot of salted water to a rolling boil. Add rigatoni or penne pasta and cook for 2 minutes less than the package instructions, stirring occasionally. Once al dente, drain and set aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, then add tomato passata, seasoning with salt and black pepper. Simmer for 10-15 minutes.

Gently toss the drained pasta into the skillet with the sauce until evenly coated.

Preheat your oven to 400°F (200°C) while mixing pasta and sauce.

Transfer pasta into a greased baking dish, tear fresh mozzarella into pieces, and sprinkle over pasta with remaining basil and grated parmesan. Bake for 15-20 minutes until cheese is bubbly.

Let rest for a couple minutes before serving, garnished with fresh basil.