Remove seeds and juice from the tomatoes and put in a blender with basil and salt and pepper to taste. Add sriracha and pulse until just combined. Refrigerate unti ready to serve.
In a bowl mix the ricotta, basil leaves and season wit salt and pepper to taste. Transfer the mixture into a piping bag and refrigerate until ready to use.
Cook the rigatoni in boiling salted water for about 10 mins, or until al dente. Drain and cool under cold running water.
Drain the rigatoni and pat dry with a clean towel.
Fill them with the ricotta filling , then gently toss them in flour until evenly coated, then in beaten egg white and then in panko bread crumbs .
Heat a deep-sauce pan with oil until hot. Fry each rigatoni for a few seconds, until crisp and golden.
Drain on kitchen paper and season with a pinch of sea salt flakes. Serve immediately with marinara sauce on the side. Enjoy!