Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the linguine until al dente, then reserve a little pasta water before draining.

Make the tomato sauce

• Warm the olive oil in a pan and gently fry the garlic until fragrant, not browned.
• Add the chopped tomatoes, season with salt and pepper and simmer until thickened and glossy.

Combine and serve

• Toss the drained linguine into the sauce, loosening with a splash of pasta water.
• Fold in the basil and finish with grated parmesan and a drizzle of olive oil.