Step 1

Place garlic, speck, stock, tomatoes, thyme, parmesan rind and pasta in a large wide pan over high heat. Bring to the boil, then reduce heat to medium and cook, stirring regularly to roughly crush the tomatoes, agitate pasta strands and break up speck, for 8-10 minutes until pasta is al dente.

Step 2

Remove from the heat, take out parmesan rind and stir in basil leaves. Season, divide among bowls and top with extra parmesan.