1. Cook pasta following pack instructions. Reserve 1/3 cup cooking water and drain.
  2. Heat a large saute pan over a medium-high heat and add tomatoes, shaking the pan regularly until tomatoes are blistered and start collapsing.
  3. Reduce heat to medium, add olive oil, garlic and chilli to the tomatoes, stirring to combine. Using the back of a wooden spoon, gently squash the tomatoes to create a rustic sauce.
  4. Add capers reserved cooking water, ½ the basil and season with salt and pepper, stirring to combine.
  5. Add drained pasta, tossing until well coated.
  6. Divide pasta between two bowls and sprinkle with parmesan cheese.