Start by slicing the garlic thinly; this ensures that the oil is infused with its flavor without burning.

Halve the cherry tomatoes to help them release their juices as they cook.

Grate the Pecorino Romano finely, allowing it to melt seamlessly into your sauce.

Tear the basil leaves and set them aside for garnishing later.

In a large pot, bring water to a rolling boil. Don’t forget to salt generously until it tastes like the sea.

Add the spaghetti and cook until just shy of al dente, reserving about 1 cup of the pasta cooking water before draining.

While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

Add the sliced garlic and dried chilli flakes, gently stirring for 30–40 seconds until fragrant, being careful not to let the garlic brown.

Add the halved cherry tomatoes to the skillet and season them with a pinch of salt.

Cook for about 5–6 minutes, stirring frequently and gently pressing them with the back of a spoon to help release their juices.

Once the spaghetti is ready, transfer it directly to the skillet with the tomatoes.

Add a splash of the reserved pasta water, then toss everything together to coat the noodles thoroughly with the sauce.

Remove the skillet from heat and add the Pecorino Romano cheese in stages, tossing well after each addition.

If needed, add more pasta water to adjust the texture to your liking.

Scatter the torn basil leaves over the pasta, giving it a final gentle toss.

Adjust seasoning with additional salt and cracked pepper to taste.

Twirl the pasta into serving bowls, drizzle with a touch more extra virgin olive oil, and finish with a light dusting of grated Pecorino Romano.

Serve immediately for the best flavor and freshness.