Spaghetti al pomodoro with fresh cherry tomatoes and basil

Cut the cherry tomatoes in half so their juice comes out to make the sauce.

Heat about four tablespoons of extra virgin olive oil and add the crushed garlic; cook no more than 30 seconds so it does not burn.

Add the tomatoes and a generous amount of salt and pepper; cook on medium-low, stirring now and then, until the juice comes out.

Add a whole sprig of basil with the stalk broken; press the softening tomatoes to release their juice, keeping the skins.

After 10 minutes, remove the basil.

Blend the tomatoes and juice very briefly and gently, or crush by hand, to make it creamier and saucier.

Bring a large pot of water to the boil with a tablespoon of sea salt; add the spaghetti, pushing it down and moving it for the first 30 seconds; cook 13 minutes, per the packet.

Return the sauce to very low heat and tear in basil by hand; keep some basil to decorate.

Reserve a mug of pasta water; move the spaghetti into the sauce with tongs.

Toss the pasta with the sauce and a little pasta water; add raw extra virgin olive oil and more basil and toss again; add pecorino or parmigiano at this point if wanted.

Plate, spoon sauce on top and sprinkle with basil.