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Per preparare il ripieno: lessare le patate con la buccia in acqua salata fino a renderle tenere, quindi scolarle, pelarle e passarle attraverso lo schiacciapatate. Incorporare alla purea le olive taggiasche tritate grossolanamente, il formaggio Parmigiano Reggiano, un pizzico di sale e una spolverata di noce moscata.
Per preparare la pasta: sul piano da lavoro (o in una planetaria) impastare la farina con le uova intere, i tuorli e un filo di olio extravergine di oliva. Ottenuto un panetto di pasta omogenea e liscia, coprirlo con pellicola trasparente e lasciarlo riposare in frigorifero per 30 minuti. Trascorso il tempo, stendere la pasta a uno spessore di 1,5 mm e ottenere delle sfoglie da cui ricavare dei quadrati di 6-7 cm per lato. Su ogni quadrato di pasta posizionare 1 cucchiaino di ripieno, inumidire i lati con un po' di acqua, quindi chiudere ogni pansotto a triangolo premendo bene i lati con le dita, rifilando infine i bordi con una rotella dentellata (o con i rebbi di una forchetta).
Per preparare la dadolata di pomodori marinati: lavare i pomodori tondi e inciderli a croce a una estremità. Sbollentarli in abbondante acqua salata, scolarli e passarli in acqua e ghiaccio, quindi pelarli, eliminarne i semi e tagliarli a cubetti, riunirli in una ciotola e condirli con sale, pepe, olio extravergine e la scorza grattugiata di ½ limone non trattato. Lasciare marinare e tenere da parte.
Trasferire il basilico in un boccale, aggiungere i cubetti di ghiaccio, un po' di acqua fredda, abbondante olio extravergine di oliva e lavorare con un frullatore a immersione fino a ottenere una crema.
Cuocere i pansotti in abbondante acqua salata per qualche minuto. Nel frattempo, unire un filo di olio extravergine di oliva e la farina in una padella, aggiungere un po' di acqua di cottura della pasta, quindi scolare i pansotti direttamente in padella, aggiungere qualche cucchiaio di crema di basilico e mantecare il tutto per qualche istante a fuoco dolce. Aggiustare di sale e pepe.
Servire i pansotti con il pomodoro a cubetti marinato e un filo di olio extravergine di oliva.
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