Cook pasta in salted boiling water, according to packet directions, until al dente. Drain, but don't run under water. Spread pasta over a large tray. Drizzle with 2 tablespoons of olive oil
Remove stem and core from the tomatoes without peeling them. Roughly dice and place in a large bowl. Lightly season with sea salt and freshly ground black pepper, then drizzle with about 4 tablespoons of remaining oil. Add basil (if leaves are large, tear into smaller shreds) and set aside for an hour, if possible, to allow juices to form.
Place pasta in a serving bowl and toss with remaining olive oil. Add tomato mixture, half the Parmesan and extra seasoning
Serve with crusty bread and a salad of rocket leaves, and extra olive oil, remaining Parmesan and seasoning.