Bring a large pot of heavily salted water to a boil, then cook the spaghetti until it is al dente, draining it 1 to 2 minutes earlier than the package suggests and reserving up to 1/2 cup of the cooking water.

While the pasta cooks, heat the olive oil in a large frypan and cook the garlic cloves for 2 to 3 minutes until lightly golden.

Add the cherry tomatoes to the pan and cook them for 7 to 10 minutes, stirring occasionally, until they burst and slump into a loose sauce, then season with salt and pepper and add the chilli flakes if using.

Lift the garlic out of the pan, mash it into a paste with the back of a large knife, then stir it back into the tomatoes.

Set the pan over low heat, add the drained pasta, and toss while slowly adding some of the reserved pasta water until the sauce lightly coats the spaghetti.

Turn off the heat and stir through two thirds of the basil.

Serve the pasta with pecorino romano, the remaining basil, and a drizzle of olive oil.