Cherry tomatoes on the vine (at least 6 per person)
Good chilli oil
350g of spaghetti
2 garlic cloves
4 basil leaves
Salt and black pepper
Remove the ripe tomatoes from the vine and gently cook in a little chilli oil in a deep-sided pan. Crush the garlic into the softening tomatoes and cook for a few minutes, stirring often.
Cook the spaghetti in boiling salted water until al dente. Drain the pasta and add to the chilli and tomato.
Tear the basil leaves into the pan and toss together with extra oil if needed.
Serve in a warmed bowl with a generous grind of black pepper and fresh Parmesan.