Jesse’s Pasta with Piennolo Tomatoes and Colatura

Serves 4   1 box (500gr/1.1lbs) fusilli [Red Box by Latini] 5 tablespoons Extra Virgin Olive Oil [Parco dei Buoi] 2 cloves of garlic, peeled 1 jar Piennolo Tomatoes 3 tablespoons Colatura Sea Salt [Trapani by Gucciardo] 2-3 leaves fresh basil   Cook the pasta al dente by boiling it in abundant salted water, about…