Passata of San Marzano tomatoes with buffalo ricotta and pesto

For the San Marzano tomato sauce, sauté the onion, garlic and the bunch of basil in extra virgin olive oil in a large frying pan

Add the chilli and fresh tomatoes, season with salt and a little pepper and cook for about 5 minutes. Add the passata and cook for a further 20 minutes. Pass the mix through a fine sieve

For the pesto, blanch the basil in salted boiling water. Cool immediately in iced water and dry. Blitz the basil leaves with the ice in a blender then add the pine nuts, garlic, salt and oil and blend again

Place the mixture in a small bowl and mix with the pecorino and Parmesan and stir well

To serve, pour some tomato sauce into a soup plate. Make three small quenelles with the ricotta cheese and place on top, and place even smaller quinelles of the pesto between. Add a few basil leaves and drizzle with extra virgin olive oil, then serve