Tagliatelle in salsa di mascarpone, pomodoro e basilico

Name: Tagliatelle in salsa di mascarpone, pomodoro e basilico (Tagliatelle with mascarpone, tomato and basil)
Yield: Serves 4
Cuisine: Italy
Ingredients: freshly grated Parmesan cheese, to serve; a dozen fresh basil leaves, torn into pieces; ½ tsp crushed dried chillies; 125 g/4½ oz/½ cup mascarpone cheese; homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs, or 300 g/10½ oz dried egg tagliatelle; homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs, or 300 g/10½ oz dried egg tagliatelle; homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs, or 300 g/10½ oz dried egg tagliatelle; homemade tagliatelle made with 200 g/7 oz Italian 00 flour and 2 eggs, or 300 g/10½ oz dried egg tagliatelle; 2 tbsp passata (strained tomatoes); 500 g/1 lb 2 oz ripe tomatoes, peeled and seeded; 1 garlic clove, crushed; 50 g/1¾ oz/4 tbsp unsalted butter