Get the pasta water on: Fill your largest pot with water, bring it to a roaring boil over high heat, and season generously with salt — it should taste like the sea. Drop in your pasta and cook according to the packet instructions until al dente. The pasta should be firm to the bite but not chalky in the centre.

Start the sauce while the pasta cooks: As soon as the pasta is bubbling away, place a large frying pan over medium heat and add the olive oil. When the oil shimmers and smells fragrant, add the sliced garlic and chilli. Cook for 30 to 40 seconds, stirring constantly, until the garlic is golden at the edges and releases a nutty, sweet aroma — do not let it turn brown or bitter.

Add the tomatoes: Tip in the halved cherry tomatoes and sprinkle over the sugar and a pinch of salt. Stir well, then let them cook undisturbed for 3 minutes. You’ll hear them hiss and pop as the skins soften. After 3 minutes, stir again — the tomatoes should be collapsing and releasing their juices, creating a thick, ruby-red sauce with a sweet-savoury smell.

Crush and simmer: Using the back of a wooden spoon, gently crush about half the tomatoes against the side of the pan. This releases their pulp and creates a saucier texture. Let the sauce simmer for another 4 minutes, stirring occasionally, until it has thickened slightly and the colour deepens to a rich sunset orange. The aroma will be intensely tomatoey with a hint of garlic.

Reserve pasta water and drain: Just before the pasta is done, scoop out a mugful of the starchy cooking water — about 200ml. Drain the pasta in a colander, shaking off the excess water but not rinsing it. You want that starch to help the sauce cling.

Marry the pasta and sauce: Tip the drained pasta directly into the frying pan with the tomato sauce. Add half the reserved pasta water and toss everything together with tongs for 1 minute over medium-low heat. The sauce should coat each strand of pasta in a glossy, silky layer — if it looks too thick, add another splash of pasta water until it flows like thick cream.

Finish with basil and cheese: Remove the pan from the heat. Scatter over the torn basil and the grated Parmesan. Toss vigorously for 30 seconds — the residual heat will wilt the basil and melt the cheese into the sauce, creating a fragrant, savoury finish. Taste and adjust salt and pepper. The pasta should smell herbaceous and nutty, with a hint of sweetness from the tomatoes.

Serve immediately: Divide the pasta among warm bowls, top with extra basil leaves and a generous grating of Parmesan. Serve straight away — this dish waits for no one.