Ricotta and basil filled paccheri pasta with homemade tomato sauce

paccheri (ridged or smooth)

tomatoes ((17oz) San Marzano or Piccadilly are good tomatoes to use)

garlic cloves (peeled)

tomato passata ((10 oz) I prefer Cirio'rustico' which is chunkier)

extra virgin olive oil

peperoncino flakes (as required)

salt (for pasta and to taste)

black pepper (to taste)

fresh ricotta ((14oz))

basil leaves

Parmigiano Reggiano or grana ((2oz) grated)