Mash the peeled tomatoes with a fork, season with oil and salt, and cook in a small pan until the sauce is well reduced.

Cook your pasta in salted boiling water for 11 minutes and drain carefully, removing the cooking water from inside the shapes (place them upside down on a clean towel).

Fill Amphora with the tomato sauce, add a teaspoon of stracciatella, and garnish with a basil leaf.