Ultimate Tomato Spaghetti

Halve all the cherry tomatoes lengthwise.

Peel the garlic and crush it lightly with the side of a knife.

Place olive oil and the crushed garlic in a cold frying pan and turn on low heat.

Once the garlic is fragrant, turn off the heat and add the cherry tomatoes and a pinch of salt; stir gently. Turn the heat back to low.

In a separate pot, bring water to a boil with 40g of sun-dried salt and start cooking the pasta. If it threatens to boil over, lower the heat. Stir occasionally so it doesn't stick.

While the pasta cooks, pick the basil leaves and tear roughly. Add to the tomato sauce (with or without the garlic — your call).

Pull the pasta 1 minute before the package time, drain well, and add directly to the off-heat tomato sauce.

Toss briefly, return to low heat, add cheese, and toss everything to emulsify.

Plate the finished tomato spaghetti and serve.