Pour olive oil in a large pan and let the garlic and chilli stir-fry. As the garlic browns, add parsley, basil and peeled tomatoes. Allow everything to cook for 10 minutes and season with salt. Blend and sieve the mixture and pour it back in the pan. At this stage, add the Piennolo tomatoes cut in half and let it all cook for an additional 5 minutes.
Cook the paccheri in abundant salty water, drain them while they are al dente and stir with the two types of tomato sauce. Add grated parmigiano, butter and basil. Serve while hot.