Pasta: • 600 grams "ziti" pasta, or other good,quality durum wheat nonridged maccheroni • 10 grams of coarse salt

Sauce: • 8 tablespoons of extravirgin olive oil • 1 small garlic clove • 3 cups (glasses) tomato sauce (For Italian recipes you will need a sauce that lists only the tomatoes amongst its ingredients: no salt, no sugar, no herbs; fust tomato)

Filling • 1 small garlic clove • a handful of basil or parsley leaves • 1 cup of breadcrumbs; use either stale Italian bread that does not contain any fats, dried until it's brittle and grated with a cheese grater, or the plainest and finest breadcrumbs you can find with absolutely no kind of flavoring • 1 cup of grated Parmigiano Reggiano or half Parmigiano reggiano and half Pecorino Romano cheese (Use extra amounts of each ingredient if you want to add the tomatoes)

Optional: 5 plum tomatoes