Once the spaghetti is cooked, drain it.

Boil the tomatoes. You can cut them to help them cook faster.

Once the tomatoes are cooked, place them in a blender without the cooking water. Add the garlic, chicken bouillon cubes, a piece of onion, and the basil leaves. Blend everything together. (If the sauce is too thick, add a little of the tomato cooking water until you reach your desired consistency.)

While blending, melt the butter in a pan.

Once the butter is melted, add the sauce (you can strain it if you want to remove the tomato seeds) and stir.

After mixing the butter and sauce, add the spaghetti and stir to combine.

Finally, add the cream (as much as you like) and mix well.