Heat 2 tbsp. olive oil in a pan, crush the garlic and fry for 1 minute to infuse the oil. Add in the tomatoes, season with salt, pepper and cayenne and fry until tender. Remove the garlic from the pan, add in the tomato polpa and cook to reduce. Add in the pesto and cream, stir well and cook for a further minute. Heat a pan of salted boiling water and quickly cook the fresh frozen pasta for 2 minutes until ‘al dente’. Drain and add to the pasta sauce with the chopped parsley and mix well before serving immediately drizzled with the remaining 1 tsp olive oil.