Cut the San Marzano, beefsteak, and datterini tomatoes into pieces.

In a frying pan with olive oil, garlic, and optional chili pepper, lightly sauté the San Marzano and beefsteak tomatoes for about 20 minutes.

Add the datterini tomatoes, salt, and black pepper, then cook for another 10 minutes.

Blend everything in a blender and pass it through a sieve, then pour it into the frying pan.

Meanwhile, cook the paccheri in salted water until al dente.

Drain the paccheri and add them to the frying pan, gently mixing with a wooden spoon to avoid breaking them; add the butter, Parmigiano Reggiano, sliced basil, and a drizzle of olive oil.

Toss the paccheri until fully combined with the sauce, then serve.