Put water in a pot and boil. Meanwhile, with a small knife, make a cross-shaped cut at the base of the tomatoes. When the water is boiling, add the tomatoes and scald them for 30-60 seconds. Take them out of the water and let them cool in ice water.
Cut the garlic cloves into slices and brown them in a pan. While they brown, peel the tomatoes, remove the seeds and dice them.
Add the tomatoes into the pan with the garlic and let them cook until the tomatoes lose all their water. Add the basil to flavour and remove the sauce from the heat.
Boil the fresh pasta in another pot with boiling water. Once the pasta is cooked, we strain it and add it to the pan with the sauce.
Mix the pasta with the sauce while heating and serve. Finish the dish by adding Kalamata olives, sunflowers and raisins.
Servings 4