Score a cross on the top of each tomato.

Place all your tomatoes in a large bowl and pour boiling water over them. Leave to sit for 1 min, then drain and set aside to cool.

Once they're cool enough to handle, peel off the skin of each tomato. Cut the core out of each one.

Finely slice your garlic and chillies. Finely chop your chives.

Heat a generous glug of olive oil in a large sauté pan. Add your garlic and cook gently for a minute.

Tip in your tomatoes and mash them up with a potato masher to purée them. Simmer for about 40 mins on a gentle heat until thick.

Add all but a handful of your sliced chilli, then season to taste with salt and pepper.

Bring a large pan of salted water to a boil. Pour in your rigatoni and cook until al dente.

Tear your basil leaves into the tomato sauce. Add your rigatoni, along with a splash of your pasta water, then mix to combine. Add more pasta water where necessary to make a glossy sauce.

Spoon your pasta into bowls and tear over that beautiful buffalo mozzarella. Sprinkle with your remaining chilli, some more torn basil, your chopped chives, and some olive oil. Serve up and enjoy.