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Add the olive oil to large pan and gently sauté the garlic, carrot, onion and celery together until softened. Add the diced tomatoes, some seasoning and the sugar and continue to cook for 35–40 minutes
Once cooked, transfer to a blender and blitz until smooth. Pass through a fine sieve into a clean pan to remove any seeds
Add the Piccadilly tomatoes, stirring into the sauce to heat through
Cook the pasta in boiling water for 10–12 minutes, or until cooked through, then drain and stir into the tomato sauce
Add the butter and grated Parmesan, stirring until the sauce becomes almost creamy. Pick the basil leaves and stir most through the pasta
Garnish with a few remaining whole leaves, a little more grated Parmesan and a drizzle of olive oil