You can’t make tomato sauce without tomatoes! Start your spaghetti al pomodoro by slicing the cherry tomatoes in half after removing the vine.

Pour the EVOO in a large cooking pan before adding crushed garlic. Don’t miss out on extra flavor by forgetting to scrape the garlic press.

Next, cut your cherry tomatoes in half and add them into the pan with a generous amount of salt and pepper.

Cook the tomatoes on medium-low heat until you see the juices come out, stirring continuously.

Break the basil (stalk included!) into pieces, add it to the pan, and stir to infuse the flavor.

The longer you cook the tomatoes, the more juice you'll see. After ten or so minutes, remove the basil pieces from the pan and add the mixture to a blender.

Pulse the sauce for about three seconds – it's essential to blend gently and quickly.

Add rock salt into a large pot with 5L of boiling water before twisting and dropping the pasta in. You might need to lightly push the pasta into the water with a spoon.

For al dente pasta, cook for 13 minutes or according to exact package directions – don’t throw it against the wall or on your ceiling!

While the pasta is cooking, add the blended sauce back into the pan on low heat.

Break small pieces of fresh basil leaves into the sauce for an even stronger basil taste, stirring occasionally.

Make sure to stir, stir, stir! At the point the pasta is almost cooked, collect a mug full of pasta cooking water.

Next add the pasta using tongs into the saucepan – it's okay if some water goes in as well. Mix it through ensuring the sauce coats the pasta evenly.

Use your extra pasta water and add a small amount into the pan. Toss the spaghetti al pomodoro pasta – if you can!

The finishing touch is a drizzle of EVOO and fresh basil. If you’re a cheese lover – add in some Pecorino Romano and give a final toss with the pasta.

E ora si mangia, Vincenzo’sPlate….Enjoy!