Preheat the oven to 210°C.

Open your tins of tomatoes and pour into a colander. Fill the empty tins with cold water and gently pour over the tomatoes, we want to wash the juice off the tomatoes without breaking them up. Once the water has drained off, put your washed tomatoes into your roasting tray.

Peel and thinly slice the garlic. Add it to a small, cold frying pan with two big pinches of salt and enough olive oil for the garlic to be submerged.

Place the garlic on a low heat and bring up to temperature. Take your time, garlic burns really easily so go slow. When it gradually starts to turn golden it’s ready, take it off the heat and add it to the tomatoes.

Roast in the oven for 45 mins — avoid stirring during the roast, as we're looking for the top of the tomatoes to burn slightly. After 45 mins and once the tomatoes begin to char on top, remove the tray from the oven and give it a good stir, before placing it back in the oven for another 45 mins.

After cooking for 90 mins your sauce will be nearly ready. If you think it needs more time roasting, then mix it again and put it back in the oven. It should have lost nearly all the water and begin to look a little oily and gnarly.

Cook your pasta in seasoned water. Add 4 big ladles of your tomato sauce to a frying pan and add the butter. Chuck in the cooked pasta with a little Parmesan and season to taste with salt and pepper.

Toss the pasta through the sauce, adding pasta water to loosen, and divide between warm bowls. Top with extra Parm and you’re good to go.