Cook the rigatoni in plenty of salted water. Meanwhile, heat the extra virgin olive oil in a non-stick pan and add the tomato, basil, and a pinch of salt.
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Dice the mozzarella and place it in a colander to drain off the excess milk.
Drain the pasta al dente and pour in the tomato sauce. Arrange everything on a baking sheet, add a drizzle of oil, the mozzarella, and some grated salted ricotta. Bake for 15 minutes at 180°C (350°F).
