Serves 4 | 15 minutes prep | 20 minutes cooking

  • 340g spaghetti
  • 340g cherry tomatoes, halved
  • 1 thinly sliced chilli
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 3 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 1 litre water
  • Freshly grated parmesan cheese, for serving

Add all ingredients to a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and enjoy!