Prepare the tomatoes: Wash the tomatoes and cut out the tough green core at the top. Roughly chop them into 1-2 cm chunks. You want some texture, not a puree. You should see a vibrant red colour and plenty of juice pooling on the chopping board.

Build the base: In a large mixing bowl, combine the chopped tomatoes, minced garlic, torn basil, olive oil, balsamic vinegar, salt, pepper, and caster sugar (if using). The smell should be garlicky, herbaceous, and sharp with vinegar.

Macerate the sauce: Gently stir everything together until fully combined. The tomatoes will begin to release their juices, creating a beautiful, chunky liquid. Let it sit at room temperature for at least 10 minutes. You will notice the liquid level rising as the salt draws moisture out of the tomatoes.

Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. The pasta should be firm to the bite, with a tiny white speck in the centre when you bite a strand.

Reserve the pasta water: Just before draining, ladle out about 200 ml of the starchy, cloudy pasta water. This is your secret weapon for creating a silky sauce.

Combine and toss: Drain the pasta well and immediately add it to the bowl with the tomato sauce. Toss vigorously with tongs for about a minute, adding splashes of the reserved pasta water as you go. The starch from the water will emulsify with the olive oil, creating a creamy, clingy sauce that coats every strand. You'll see the sauce transform from a separated liquid into a cohesive, glossy coating.

Finish and serve: Add the grated Parmesan cheese and toss once more. The cheese will melt slightly into the warm pasta, adding a salty, savoury depth. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with a few extra basil leaves and a final crack of black pepper.