Bring a pot of salted water to a boil for cooking the tagliatelle.

Finely chop the onion, garlic, and red chili pepper. Heat some olive oil in a large pan and gently sauté the chopped onion, garlic, and chili pepper until translucent.

Add the sun-dried tomatoes, dried thyme, rosemary, oregano, smoked paprika, and tomato paste. Let this mixture cook for a few minutes so the flavors can fully develop.

Deglaze the pan with white wine and let it reduce briefly until the alcohol has evaporated.

Add a pinch of salt, the diced tomatoes, and a splash of water. Bring the sauce to a boil and let it simmer gently so the flavors can develop well.

Blanch the fresh tomatoes by peeling them (this can be done by dipping them in boiling water for a few seconds) and cut the flesh into cubes.

Add the seeds of the blanched tomatoes to the simmering sauce. Stir the diced flesh into the onion and garlic mixture in the pan and let everything braise briefly.

Cook the tagliatelle in the salted water according to the package instructions until al dente.

Put the tomato sauce and the butter in the blender. Blend the sauce until smooth and strain it for a silky texture.

Roughly chop the black olives and add them to the pan together with the sliced sun-dried tomatoes and the previously sautéed onion and garlic.

Toss the cooked pasta, a spoonful of pasta cooking water, and a spoonful of tomato sauce with the tomatoes and olives in the pan.

Spoon some pasta onto a deep plate. Finish with pieces of mozzarella and garnish with a few fresh basil leaves. Enjoy!