Slice the garlic thinly so it infuses the oil without burning. Cut the cherry tomatoes in half to release their juices quickly. Finely grate the Pecorino Romano so it melts smoothly into the sauce. Tear the basil leaves and set aside.

Bring a large pot of water to a rolling boil and salt generously until it tastes like the sea. Add the pasta and cook until just shy of al dente. Reserve 1 cup of pasta cooking water before draining.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chilli flakes, stirring gently for 30–40 seconds until fragrant. Do not let the garlic brown.

Tip the cherry tomatoes and season with a pinch of salt. Cook for 5–6 minutes, stirring often and gently pressing them with the back of a spoon so they release their juice and begin forming the sauce

Transfer the pasta straight into the skillet with the tomatoes. Add a splash of the reserved pasta water and toss well to coat each strand.

Remove the skillet from the heat. Add the Pecorino Romano in stages, tossing well after each addition so it melts into a silky sauce. Add more pasta water if needed to loosen the texture.

Scatter the torn basil leaves over the pasta and give it a final gentle toss. Adjust seasoning with salt and pepper to taste.

Twirl into bowls, drizzle with a little extra virgin olive oil, and finish with a dusting of Pecorino Romano. Serve immediately.