Blanch 1 kg of ripe tomatoes in boiling water then remove the skin and seeds. Heat three spoons of olive oil in a large pan with a garlic clove (to be removed when the sauce is ready) and a handful of basil, add the chopped tomato pulp. Cook on a high flame, stirring often, until the sauce thickens, add salt and freshly ground pepper and a handful of basil leaves torn into pieces. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of gemelli according to the instructions on the packet. Stir in the sauce and Parmesan or Pecorino cheese.