Prepare tomato concasse.
Remove the core of the tomato, cut a small cross on the opposite end of the core.
Drop the tomato into boiling water for 10-15 seconds, and then plunge into very cold/iced water.
Peel and remove the skin.
Cut into quarters.
Remove and discard all seeds.
Cut and dice the tomato flesh into 1cm square.
Heat pan and add butter.
Add garlic and onion to pan and saute for a few minutes.
Add tomato concasse and fry for a few minutes.
Add cooked penne pasta and stir making sure tomato is mixed together with the pasta.
Season with salt and pepper.
Add basil and stir for a few minutes.
Finish by sprinkling chopped parsley and stirring.