Step 1

Use a box grater to grate each tomato into a bowl. Discard the skin when you get to it.

Step 2

Melt 3.5 tbsp butter in a large pan over medium heat (save the remaining 1/2 tbsp butter for later). Add in garlic & chilli flakes and fry for a couple of mins. Pour in tomatoes, generously season with salt & pepper and give it a good stir.

Step 3

Keep on a gentle simmer and occasionally stir for 15mins, or until sauce begins to thicken and emulsify with the butter.

Step 4

Meanwhile cook the pasta in heavily salted water and cook until al dente.

Step 5

Use tongs to transfer the pasta straight into the pan and toss to combine with the sauce. Toss in basil, then toss in parmesan, adding starchy pasta water from the pot to thin out the sauce as needed. If you go overboard with the pasta water, just continue to simmer & toss the pasta in the sauce until it thickens and clings around the pasta.

Step 6

Add in the final 1/2 tbsp butter and toss until melted. Check for seasoning and adjust accordingly, then serve up with any extra basil/parmesan and enjoy!