Bring a large pot of water to a rolling boil. Add a generous handful of salt — the water should taste like the sea. Listen for that steady, rhythmic bubble that signals readiness. Drop in the pasta and cook until al dente, about 2 minutes less than the package suggests. You want a slight resistance at the centre. Reserve 500ml of the starchy water just before draining.

While the pasta cooks, warm the olive oil in a large frying pan over a medium heat. The oil should shimmer but not smoke — you’ll see it ripple and catch the light. Add the sliced garlic and the optional red pepper flakes. Stir gently for about 60 seconds, until the garlic releases a nutty, fragrant aroma and the edges just begin to turn a pale gold. Do not let it brown, or it will turn bitter.

Tip the halved cherry tomatoes into the pan. They will hiss and sizzle on contact. Season with the sea salt and black pepper. Stir occasionally, letting the tomatoes soften and break down. After about 5 minutes, you’ll notice the skins wrinkling and the juices pooling into a rich, ruby-coloured sauce. Use the back of a wooden spoon to crush some of the tomatoes for a thicker texture.

Stir in the tomato paste and balsamic vinegar. The paste deepens the colour to a warm, rusty red, and the vinegar adds a subtle tang that brightens the whole pan. Cook for another 2 minutes, stirring constantly, until the paste smells caramelised and the sauce looks glossy.

Add a ladleful of the reserved pasta water to the pan. The liquid will sizzle and steam, loosening the sauce. Let it simmer gently for 3 minutes — you’ll see the sauce thicken slightly, coating the back of your spoon. Taste and adjust salt if needed.

Drain the pasta and transfer it directly into the pan with the sauce. Use tongs or a pasta fork to toss everything together, lifting and turning the strands so each one is slicked with tomato. If the sauce seems too thick, add another splash of pasta water until it flows like a loose, silky coating. The pasta should glisten, not clump.

Remove the pan from the heat. Scatter the torn basil leaves over the top and toss once more. The heat will wilt the basil gently, releasing its sweet, peppery fragrance. Finish with a generous grating of Parmesan and a final drizzle of raw olive oil. Serve immediately, while the steam still rises in lazy curls.