Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Make the tomato base

• Warm the olive oil in a pan and gently fry the garlic until fragrant.
• Pour in the tomato passata, season with salt and pepper and let it simmer.

Make it creamy

• Lower the heat and stir the cream into the tomato sauce.
• Add the grated parmesan and stir until smooth and glossy.

Combine and serve

• Toss the drained pasta into the sauce, loosening with a splash of cooking water.
• Serve topped with fresh basil and extra parmesan.