What to prep:
Add 500ml – 1 litre of water to a pan, bring to boil then turn down to medium heat
You may want to add a pich of salt and a little extra olive oil to flavour and prevent the pasta sticking together.
Throw in the pasta and cook for approximately 8 minutes depending on packet instructions.
Take the cherry tomatoes and with a sharp knife pierce each one with the tip of the blade so there’s a small slit in the skin.
On a medium heat put the oil into a thick bottom pan, add the garlic and cook until soft but not coloured
Turn the heat up to medium and add the cherry tomatoes, chilli flakes, chopped basil and the salt.
Cook, stirring occasionally, for approximately 4 minutes until the tomatoes soften and begin to burst, at this point you can also help them along by squashing them with the back of a spatula or wooden spoon.
As the tomatoes break down the juice will blend with the oil, garlic, chilli and basil to form the base of your sauce.