Wholewheat spaghetti tossed with sun-ripened tomatoes, fresh basil and silky mozzarella

Cook the spaghetti in rapidly boiling water until al dente and drain.

Warm the olive oil in a pan over a medium to low heat.
Pan-fry the  garlic and chilli until fragrant, then add to the pasta.

Squeeze the whole tomatoes over the pasta, allowing the juices to seep in.

Tear the basil leaves into the pasta, add the cherry tomato halves, olives and caperberries and mix well to combine.

Break the mozzarella into large chunks and scatter over the pasta.

Season to taste, add a glug of olive oil and serve immediately.

Cook’s notes: If you have the time, oven-roast the tomatoes with olive oil and a splash of balsamic vinegar. You can also add a few smashed anchovies or use chunks of ricotta instead of mozzarella.

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