To a mixing bowl, add the garlic, tomatoes, torn basil, chilli paste or flakes (if using), a good pinch of salt and black pepper. Using your hands, crush the tomatoes into smaller pieces to release their juices, it should smell super fragrant! Leave this mixture to sit for at least 10 minutes while you prepare the beans.

Heat a pan over a medium heat and pour in the beans with their bean stock. Gently heat for 2-3 minutes to warm through then add the parmesan and stir to combine so that the cheese melts.

Add the tomato mixture and toss through the beans. The bean liquid will act like pasta water here, and you should eventually reach a glossy looking sauce. Check for seasoning, adding more cracked black pepper and salt to taste.

Spoon into bowls, finish with a drizzle of extra virgin olive oil and more parmesan, if you like.