Coarsely chopped two large fresh seeded tomatoes and place them in a large mixing bowl.
Top the tomato slices with 4 finely chopped oven-dried tomatoes, ¼ cup extra-virgin olive oil and 1 nicely chopped garlic clove.
Season the tomato mixture with some salt and freshly ground black pepper.
Use a large spoon to mix up the ingredients. Continue mixing until the salt dissolves completely and the ingredients coat well.
Cover the bowl and set aside at room temperature for 40 to 45 minutes or until marinate properly.
In the meantime, bring a pot of water to boil on stove with medium-high heat range.
Now add some salt and 1 pound of garganelle or penne pasta to the boiling water.
Cook the pasta for 8 to minutes until lightly tender. Otherwise, follow the instructions given on the pasta’s packet.
Remove the pot from stove and use a large colander to drain the cooked pasta. Rinse the warm pasta with some cold water and drain well.
Shift the pasta into the large serving bowl with tomato sauce and lightly mix to coat the ingredients.
Now shift this pasta-tomato mixture back into the pot and place it on stove with medium-low heat. Let it simmer for 5 minutes.
Remove the pasta from heat and place on a large serving plate.
Garnish it with some fresh basil leaves and halved plum tomatoes. Serve warm and enjoy!