Gently sauté the sliced garlic in a large pan with a drizzle of olive oil. Once the garlic starts to colour, add the tomatoes, season with a pinch of salt and pepper and leave the sauce to simmer. Meanwhile, combine the pork, beef, crushed garlic, eggs, pine nuts and parsley in a bowl. Squeeze the water out of the bread and break it into the bowl. Season and mix well, using your hands, then wet your hands and roll the mixture into portions the size of squash balls. Heat a drizzle of oil in a large pan on a medium heat. When the oil is very hot (to prevent the meatballs sticking), carefully add the meatballs and cook, in batches if necessary, for 6-8 minutes, gently moving them about the pan so they brown all over. Add more oil if they begin to stick. Once browned and cooked through, transfer the meatballs to the tomato sauce and leave to simmer. Cook the pasta in a large pan of salted boiling water according to the packet instructions. Drain, then add the pasta to the meatballs and sauce. Mix well; sprinkle with torn basil leaves and Parmesan before serving.