• Heat a saucepan over medium heat and add the olive oil. Add the garlic, a big pinch of salt and pepper and stir, cooking for 1 minute.
• Add in the tomato paste and stir, cooking for another 1 to 2 minutes.
• Pour in the sherry and 5 cups of the stock. Stir until the tomato paste is dispersed through the stock and the mixture is smooth. Bring it to a simmer. Once simmering, add in the pasta and stir. Cook, stirring often (the little pasta pieces can stick to the bottom or sides!) with a wooden spoon, for 10 to 15 minutes, until the pasta is fully cooked and the soup is a bit thicker. If it’s too thick and you want it more brothy, stream in the remaining cup of stock until you reach the consistency you desire.
• Taste and season with more salt and pepper as necessary.
• Ladle the soup into bowls. Top with fresh basil and parmesan. Add a cheddar toast on top and serve!

crunchy cheddar toasts

• Melt the butter in a skillet over medium heat. Add the baguette slides and cook on one side until golden brown, about 2 to 3 minutes. Flip the slices.
• Top the browned side with grated cheddar. Cook until the cheddar melts and the other side is golden and crunchy.