Put a large saucepan of water on to boil.

When boiling, add a handful of salt along with the pasta and cook the paccheri for 13 minutes to achieve "al dente" cooking.

In a bowl, season the tomatoes with the basil, 4 tablespoons of olive oil, salt to your liking and lightly mix together.

Cook the tomatoes over high heat for 2 minutes, then simmer for an additional minutes.

Add the paccheri and finish cooking for an additional 2 minutes.

Serve the pasta and finish with a drizzle of olive oil, a generous spoon of stracciatella and fresh basil.