Place a pot of water with a generous pinch of salt on medium/high heat.

Thinly slice the garlic and add it to a pan with the olive oil over medium heat. Fry for around 2–3 minutes until fragrant. We don’t want the garlic to develop any colour, as it can start to taste bitter.

Slice the cherry tomatoes in half and add them to the pan with a pinch of salt. You can now turn the heat up to medium/high.

Once the salted water is boiling, add the pasta and cook according to the package instructions. I usually like to pull it when it’s al dente.

The tomatoes should start to blister and release their moisture. Help them along by pressing down with a spatula or even a potato masher. They should take up to 10 minutes to fully break down and start turning into a sauce.

Zest half a lemon and add it to the tomatoes. Stir, then add the white wine.

Let the wine reduce by half until the alcohol is cooked off. Then turn off the heat and stir in the butter.

Turn the heat back on and add the cooked pasta, a ladle of pasta water, Parmesan, finely chopped parsley and basil, and the juice of half a lemon.

You can play it by ear here, add more pasta water if it’s not saucy enough for you. Tip: If you add too much, just turn the heat to high and let it evaporate.

Taste and season with salt and pepper (bear in mind the pasta water is salty, so hold off on adding more salt until the end).