Step 1

Add the olive oil to large pan and gently sauté the garlic, carrot, onion and celery together until softened. Add the diced tomatoes, some seasoning and the sugar and continue to cook for 35–40 minutes

Step 2

Once cooked, transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan to remove any seeds

Step 3

Add the Piccadilly tomatoes, stirring into the sauce to heat through

Step 4

Cook the pasta in boiling water for 10–12 minutes, or until cooked through, then drain and stir into the tomato sauce

Step 5

Add the butter and grated Parmesan, stirring until the sauce becomes almost creamy. Pick the basil leaves and stir most through the pasta

Step 6

Garnish with a few remaining whole leaves, a little more grated Parmesan and a drizzle of olive oil