In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of sea salt. Make a well in the center and crack in 3 large eggs along with 1 tablespoon of olive oil. Gradually incorporate the flour into the eggs until a rough dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.

Wrap the pasta dough tightly in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes at room temperature.

Divide the dough into four equal portions. Flatten one portion at a time on a lightly floured surface and roll to your desired thickness.

Use a sharp knife or pasta cutter to slice the rolled dough into your desired shape.

Bring a large pot of salted water to a boil. Once boiling, add the fresh pasta and cook for about 2-4 minutes until al dente.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant. Add 2 cups of chopped tomatoes.

Drain pasta and add it to the skillet with the sauce, tossing gently to combine. Stir in fresh basil.

Plate the pasta and top it with freshly grated Parmesan cheese, serving immediately.