Spaghetti with Fresh Tomato and Basil

Method

1. Cut the cherry tomatoes into quarters and set aside.
2. Take a clove of garlic, crush it with the skin on (in camicia).
3. In a wok or pan, heat extra virgin olive oil and add the crushed garlic and chili pepper. Fry until the garlic is golden brown.
4. Add the quartered tomatoes to the pan, immediately season with salt and half that amount of sugar (to balance acidity).
5. Remove the garlic clove once it has flavored the oil (to avoid bitterness).
6. Cover the pan and cook the tomatoes on high heat for about 7–8 minutes, until the sauce has thickened.
7. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.
8. Drain the pasta and transfer it to the pan with the tomato sauce. Add a ladle of pasta cooking water and finish cooking for the last 2.5 minutes, stirring and tossing to emulsify.
9. Toss the pasta vigorously to oxygenate it and create a creamy texture.
10. Remove from heat, add torn fresh basil leaves, cover, and let rest for 30 seconds.
11. Serve the spaghetti with a drizzle of extra virgin olive oil.