Start by heating extra virgin olive oil in a pan until it's nice and hot. Add the garlic cloves whole, allowing them to infuse the oil with their rich aroma.

Once the garlic has released its fragrance and turned a light golden colour, add the ripe cherry tomatoes and let them simmer gently.

Season the sauce with salt and black pepper and fresh basil leaves, tearing them gently by hand to release their oils.

Cover the pan and let the sauce cook slowly, allowing all the ingredients to meld together. Remove the garlic cloves.

Cook the spaghetti or penne in a large pot of salted boiling water until al dente. Before draining, reserve a small amount of the pasta water. Add a splash of it to the sauce to help emulsify. Toss in the pasta in the sauce, letting the pasta soak up the flavours.

Tear the buffalo mozzarella into chunks and place them over the pasta, allowing the residual heat to soften the cheese slightly. Garnish with a few extra basil leaves for a fresh, fragrant finish.

Serve immediately and enjoy the simplicity of this classic Italian dish.