Bring a pot of salted water to a boil. Cook the pasta until al dente, reserving a bit of the pasta water before draining.

In a pan, heat 2 tablespoons of the butter with the olive oil. Once melted, add the minced garlic, chopped tomatoes, and a good pinch of salt and pepper. Let it cook down for about 15 minutes, stirring occasionally.

When the sauce has cooked down, you can leave it chunky and rustic, or blend/strain it for a smoother texture—totally up to you.

Add the cooked pasta to the sauce along with a splash of pasta water and the remaining tablespoon of butter. Stir until the sauce becomes glossy and coats the pasta.

Plate it up and top with grated parmesan and fresh basil.