Using the coarse side of a box grater, grate the tomatoes straight into a saucepan, discarding the skin when you get to it. Add in your butter, then place the pan on a medium heat and bring to a simmer.

Cook gently for 10 mins, until the tomato has reduced a bit and intensified in flavour and colour, and the juice has emulsified with the butter. Season to taste with salt and pepper.

Make your gremolata. Peel off your lemon zest with a peeler, then finely chop the zest. Peel and finely chop your garlic cloves. Very finely chop your parsley. Combine all the chopped ingredients together in a bowl. If you aren’t confident in chopping, you can use a fine microplane for the garlic and lemon zest.

Bring a large pan of water to the boil and season well with salt - taste it to make sure the seasoning is right. Once bubbling, add your mafaldine and stir well. Cook until al dente.

Keep the tomato butter on a low heat, and add some of the starchy pasta water to loosen the sauce about halfway through the cooking of the pasta. When the pasta is done, use tongs to transfer it straight into the pan of sauce, along with another ladleful of pasta water. Toss well to combine with the sauce and continue to cook, until the sauce comes back to the boil and is coating the pasta well.

Remove from the heat, then grate in your parmesan and mix, adding a bit more pasta water if necessary. Finally add 2 tbsp of gremolata and mix well. Serve immediately sprinkled with more gremolata and more parmesan. Enjoy.