Spaghetti alla checca with uncooked tomato sauce

Boil a kettle of water. Put half a pound of spaghetti in a pot with a large four-finger pinch of salt, pour the boiled water over to submerge, and boil on medium high, stirring occasionally.

Warm 45 grams of olive oil in a pan over low heat.

Roughly cut yellow heirloom and cherry tomatoes to about the same size; halve cherry tomatoes between two deli container lids.

Put the tomatoes in the serving bowl, sprinkle with salt and mix to season them and draw out excess water.

Strip and mince fresh oregano and thyme; mince a Calabrian chili. If using dried herbs, add them to the tomatoes to hydrate.

Reserve some starchy pasta water and drain the pasta.

Pour off the water drawn from the tomatoes. Add the oregano, thyme, chili, torn basil and about 10 cranks of black pepper, pour the smoking hot olive oil over and mix.

Toss in the pasta with a little pasta water and mix vigorously to emulsify, so the oil is suspended in the tomato juices and pasta water.

Shred in the fresh mozzarella to warm and turn creamy. Serve with a little grated cheese and a couple cranks of black pepper.