Instructions: Put the oil in a mediumsized pan add the sliced garlic and chopped chilli then gently sweat (ie stew slowly on the lowest heat) until the garlic begins to colour.

Next stir in the tomato puree chopped tomato and sugar turn up the heat and fry for a minute or two then add a splash of water (about 100ml ) and some seasoning.

Tie the basil stems together and throw these in the pan too.

Bring to a rapid splutter then lower the heat and let it gently bubble away until reduced to a thickish sauce.

Fish out and discard the basil stems.

Put a large pan of salted water on the hob and bring to a rolling boil ready for the spaghetti.

Next scatter the remaining tomatoes onto a baking sheet or lowsided roasting tray scatter with salt and pepper and splash with a little nil.

Roast in a preheated 220C/425F/ Gas Mark 7 oven for 6 to 8 minutes or until the tomatoes begin to split.

Meanwhile cook the pasta according to the packet instructions then drain saving a cupful of the cooking water; put the drained pasta back in its pan.

To serve tip the chilli tomato sauce over the pasta add a small splash of the reserved pasta water and a good moist of black pepper tear over some of the basil leaves and thoroughly mix.

If it needs thinning further add a tad more water.

Next fold through the roasted tomatoes and divide between four plates or wide bowls.

Finish with the remaining whole basil leaves and supply parmesan and a grater at the table.

I use a mix of orange and red cherry tomatoes. You could add two or three finely chopped sundried tomatoes to the sauce as well if you have them.

Serves 4

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