Rosemary Burst Tomato Spaghetti

Start by boiling the pasta in a pot of salted water until al dente. Then heat the olive oil in a deep frying pan, add the chilli flakes, salt, pepper and a sprig of rosemary to bloom the spices and stir for about 1 minute. Add cherry tomatoes and thinly sliced garlic and and take out the rosemary. Stir until tomatoes are lightly burnt and release their juices to create your sauce. Note: If you want, you can help the tomatoes a little by squeezing them with a spoon so that they burst and release their juices.

After the tomatoes have burst and released their juices (I personally like to leave a few tomatoes unbroken to create texture in the sauce), add the chopped basil and white wine. Stir occasionally for around 10 minutes to release all the alcohol from the wine. If the sauce is not creamy enough for you, you can add a few tablespoons of pasta water. Mix well. Toss in your al dente pasta and finish off with your grated parmesan. Stir until the pasta is perfectly coated with sauce. Serve and top with parmesan and basil leaves!