Drizzle a deep frying pan over a medium high heat with some olive oil

Add the onion and fry until softened. Add the garlic and cherry tomatoes, season with a little black pepper and fry for a approx. 5 mins.

Add the tomato paste and a little chicken stock, just enough to create a sauce, you don’t want it too dry or too liquidy. Simmer on a low heat for approx. 15-20 mins until tomatoes have completely softened.

In the meantime, add the pasta to a saucepan of boiling hot water and cook until al dente (reserve some of the pasta cooking liquid)

Stir in the chopped basil to the sauce and then add in then cooked pasta and stir to completely coat all the pasta.

Sprinkle in the Parmesan cheese and add a few tablespoons of the reserved pasta water and give a gentle stir.

Serve and Enjoy!!