Chop a few leaves of basil and mint together.
Blanch the tomatoes for a few seconds in boiling water. Peel and chop.
In a saucepan, heat the olive oil and pour in the tomatoes. Once this has come to a boil, let cook for approximately 2 minutes. Add the salt and chopped herbs, then remove the sauce from the heat.
Cook the Barilla Rigatoni in plenty of salted water, drain when it is al dente, and mix it into the sauce. Season with the grated ricotta, pepper, and a drizzle of oil.