Peel and finely chop your garlic.
Bring a frying pan up to medium heat and add extra virgin olive oil.
Remove the basil leaves from the stalks and add the stalks to the pan. Fry gently for 2 minutes and remove from the oil.
Add the garlic and chilli flakes to the pan and cook for 2 minutes, until softening and fragrant.
Add in the tomto puree and cook for a further 2 minutes, until the oils start to separate.
Pour in the chopped tomatoes, mix well and leave to simmer.
Get your pasta on to boil. Cook for 2 minutes less than the packet instructions.
Add a spoonful of pasta water to the sauce and drain the pasta. Add the pasta in and cook for the final 2 minutes in the sauce.
Garnish with your basil leaves and cheese and serve!
