Heat olive oil and butter in a skillet over medium heat. Add garlic and tomatoes whole. Add salt and cook until the tomatoes have all burst, about 10 minutes. If not prepped, cook pasta at the same time. 

Using an immersion blender, blend the sauce so it’s smooth and creamy. Some tomato skins are fine, but make sure the garlic clove has been fully blitzed.

Toss sauce with cooked pasta. Finish with basil ribbons and plenty of grated Parmesan cheese.

Enjoy!