Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and set aside.

Soften the tomatoes

• Cut the cherry tomatoes in half.
• Add them to a hot pan with a little olive oil.
• Add the finely chopped garlic and cook until the tomatoes are soft.

Make the sauce

• Mash the tomatoes with a potato masher until they turn into a chunky sauce.
• Season with salt, smoked paprika and Italian herbs.
• Add the cream and broth and stir until creamy.

Combine and finish

• Toss in the cooked pasta and mix until every piece is coated in the sauce.
• Finish with plenty of freshly grated Parmesan.