Heat a large frying pan and add a drizzle of extra virgin olive oil. Peel the garlic clove and place it in the pan, browning it slightly. Pour the tomato puree into the pan with the golden garlic, season with a pinch of whole-grain sea salt, and cook over medium heat for 15 to 20 minutes, stirring occasionally. Meanwhile, grate the Parmesan cheese. Bring a pot of water to a boil, add salt and cook penne rigate until al dente. Drain the penne and transfer them to the pan with the tomato sauce. Stir the penne well into the sauce, adding grated Parmesan cheese. Saute the pasta for a few minutes over high heat until the sauce is well blended. Finally, plate and garnish with fresh basil leaves and serve immediately.