Strozzapreti With Raw Tomatoes Garlic Basil

Ingredients

• For the pasta
• 150 grams (~1¼ cup) ‘00’ or all-purpose flour
• 150 grams (~1 cup) semolina or semola rimacinata flour (optional; see Author notes)
• 150 milliliters (~⅔ cup) very warm water
• For the sauce
• 500 grams (about 3 large) very ripe tomatoes or sweet cherry tomatoes
• 3 garlic cloves, finely chopped
• 15 grams (packed ½ cup) fresh basil leaves, torn into pieces, plus more for serving
• Kosher salt
• 80 milliliters (⅓ cup extra-virgin olive oil), plus more for serving
• Parmigiano Reggiano, finely grated, for serving (optional)

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