Bring a large pot of water to a rolling boil. Add in a good handful of salt and then add pasta. then cook al-dente or until pasta is slightly undercooked. Using tongs remove pasta from water into a colander. Reserve cooking liquid

While pasta is cooking, add garlic and olive oil to a very large skillet and then turn the heat to medium and cook until garlic becomes soft, about two minutes.

Turn the heat to a medium-high and add tomatoes and salt. Cook two minutes and then add 1/2 cup of starchy cooking liquid leftover from pasta and then bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t yet, then gently push on them using the back of a wooden spoon. you only want about half to burst. Add pasta, cook another two minutes.

Turn the heat off, add basil and parmesan cheese. Toss to coat. If needed add more starchy pasta water. Season to taste with salt and pepper and serve with extra grated parmesan cheese