Cook pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, return to the saucepan and keep warm. Place tomatoes in a bowl and use a potato masher or fork to crush. Set aside.
Heat a large non-stick frying pan over medium heat. Add the butter and cook until melted. Add green onions and garlic and cook for 1 minute. Add red wine vinegar, tomatoes, salt and pepper and cook for a further 2–3 minutes or until warmed through. Add to the pasta with the parsley and toss to combine. Serve with shaved parmesan. Serves 2.