Pile the semolina on a flat work surface and make a well in the center.

Pour around 1 cup of water and a pinch of salt into the well.

Use a fork to draw in the flour, mixing until the dough is compact.

Knead the dough until it forms a smooth ball. Wrap it in plastic wrap and let it rest for 30 minutes.

Flour the work surface well. Divide the dough into 4 pieces, keeping them covered with plastic wrap.

Roll one piece at a time into a long rope, about ¼ inch in diameter, and cut the rope into ¾ inch long pillows.

Using your index and middle fingers, firmly press each piece against a gnocchi paddle or the work surface, lengthening it slightly to create the classic cavatelli shape.

Transfer the shaped pasta to baking sheets dusted with semolina flour. Repeat with the remaining dough.

Blanch the tomatoes by bringing water to a boil and adding salt. Prepare a large bowl of ice water.

Add the tomatoes to boiling water for 1 minute before transferring them to the ice water.

When cooled, remove the skins and seeds, then chop the tomatoes.

Chop the lard into ¼ inch cubes and cream it with a knife consistency.

Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Fry the lard until golden.

Add the chopped parsley and garlic, cooking for 2 minutes.

Stir in the chopped tomatoes and basil leaves, seasoning with salt and pepper. Cook the sauce for 25 minutes.

While the sauce is cooking, bring a large pot of salted water to a boil.

Add the cavatelli and cook until they float to the surface, about 5-6 minutes.

Drain the cavatelli and dress them with the sauce. Garnish generously with grated Pecorino cheese before serving.