Cook spagettini in a large saucepan of lightly salted boiling water for 5 minutes, or until tender. Drain. Return to saucepan. Keep warm.
Meanwhile, halve 2 punnets of Solanato® tomatoes and leave the third whole. Heat a non-stick pan over medium-low heat. Add the oil, garlic and chilli. Cook, stirring for 1 minute, or until garlic is light golden. Increase heat to medium-high, add all the tomatoes. Cook, shaking pan often for 3-4 minutes or until tomatoes start to collapse. Season with salt and pepper.
Add the tomatoes, parmesan and basil to the spagettini. Toss well to combine.
Divide the spagettini between serving bowls. Top with extra parmesan and baby basil leaves. Serve.