Angela Hartnett's spaghetti with cherry tomatoes, mozzarella and basil recipe

The secret of elevating this recipe from the simple to the sublime is to use the ripest cherry tomatoes and avoid overcooking them. If you can get hold of some fresh oregano, throw that in instead of the basil for a change. Serves two 240g dried spaghetti 50ml olive oil, plus extra to drizzle 2 cloves garlic, finely chopped 200g cherry tomatoes, halved 250g ball buffalo mozzarella, torn into chunks 1 tbsp basil, chopped 1 tbsp flat-leaf parsley, chopped Salt and pepper Add the spaghetti to a large pan of salted boiling water. Cook for one minute, stir, and continue to cook until al dente (about eight minutes, or according to instructions on packet). In a saucepan big enough to hold the spaghetti, warm the olive oil over a medium heat and add the garlic. Cook for one minute without allowing it to colour. Add the cherry tomatoes and cook for about five minutes, or until they start to break down and release their juice. When the pasta is cooked, drain, add to the tomatoes and toss together. Add the mozzarella, toss again and finally add the herbs. Season, mix well and finish with a drizzle of olive oil. Serve immediately. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett