Spaghetti, cherry tomatoes, chilli & basil

Serves 4

400g spaghetti
2 garlic cloves, thinly sliced
1 small red chilli, thinly sliced (seeds in)
400g fresh cherry tomatoes, halved (or a tin of cherry tomatoes)
½ bunch fresh basil
Extra virgin olive oil
Sea salt

Bring a saucepan of generously salted water (it should almost taste like the sea) to a rapid boil over high heat.

Add the spaghetti and cook until just al dente (5 minutes - it should be just under-cooked), then drain, reserving a couple of tablespoons of cooking liquid.

Meanwhile, heat a little olive oil in a large frying pan over medium heat. Add the garlic and chilli and fry until aromatic (about 30 seconds). Add the tomatoes and basil and increase the heat to high.

Stir to combine and cook until the tomatoes release their juice (2-3 minutes). Add the cooked spaghetti and reserved cooking liquid and simmer until the sauce thickens (2-3 minutes). Drizzle with extra olive oil, season with salt to taste and serve.

*Note: This sauce is great on its own, or you can use it as a base to create many other tasty versions. You can mix in flaked good-quality tinned tuna or add olives, capers, anchovies and parsley in place of basil to make a Puttanesca or go to Sicily by adding raisins, pine nuts and tinned sardines.