In a large deep dish frypan on a medium heat, bring the olive oil to heat. Add the cherry tomatoes to the frypan and cook for 5 minutes or until softened. Add the garlic, chilli flakes and generous amount of salt to the frypan and cook for an additional 2 minutes, stirring occasionally.

Break down the tomatoes with the back of the spoon to release their juices. Add half of the fresh basil leaves and continue to cook the sauce until the tomatoes are jammy.

While the sauce cooks, bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water.

While the sauce cooks, bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water.

Serve immediately with the remaining fresh basil, grated pecorino romano and an extra drizzle of olive oil.