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Preheat the oven to 200°C (400°F).
Toss the plum tomatoes with olive oil, salt, and pepper in a skillet or baking tray and roast for 20–25 minutes, until they are soft and slightly caramelized/charred.
In a large skillet, heat olive oil over medium heat. Add the sliced garlic and sauté until fragrant but not browned (about 1 minute).
Add the butter beans and their juices, smoked paprika, salt, and chili flakes (if using). Stir gently and cook for 3–4 minutes until the beans are heated through.
Turn off the heat and squeeze in the lemon juice and toss to combine.
Transfer the butter beans to a serving dish and spoon the roasted tomatoes over the top.
Garnish with fresh basil leaves, a sprinkle of lemon zest, and a drizzle of extra virgin olive oil.