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Place a large frying pan over a medium heat, add the olive oil, tomato puree and garlic. Fry for about 3 minutes until the tomato darkens a little and smells fragrant.
Add the cherry tomatoes, a tsp of salt, a tomato stalk (if you like) and 250ml water.
Let it simmer while you cook the pasta in well salted water. After a few minutes, the cherry tomatoes will begin to soften and you can gently squash them with a spoon to release the juices.
Once the pasta is ready (8-10 minutes) add it to the pan with the sauce along with the butter and another ladle of the now starchy water and toss vigorously.
Tear in and stir through the basil, plate up and finish with parmesan.