1. Sauce: In a large frypan, heat the olive oil. Add the garlic cloves to the oil and cook for 2 to 3 minutes or until slightly golden. Add the cherry tomatoes to the frypan and cook for 7 to 10 minutes or until they have burst open and created a jammy sauce. Season with a generous amount of salt and pepper and stir through the chili flakes if using.

2. Garlic: Remove the garlic from the sauce and mash it into a paste with the back of a large knife. Add the garlic back to the sauce and stir through.

3. Add pasta and herbs: On low heat, toss the pasta through the sauce while slowly incorporating the pasta water until you have a silky and glossy sauce. You may not need all the pasta water, so do this step slowly. Turn the heat off and stir through two-thirds of the basil.

4. Serve: Sprinkle over the cheese and heat the vegetable oil. Finish off with a drizzle of olive oil and serve immediately.