Spaghetti with Wild Heirloom Tomatoes

Method

1. Remove the stems from the wild heirloom tomatoes and rinse them. If using datterini tomatoes instead, cut them in half.
2. In a pan, add a generous amount of extra virgin olive oil. Add the garlic and chili pepper and start the soffritto.
3. Add a few basil leaves to the soffritto. Let it fry until the garlic is golden.
4. Add the whole tomatoes (or halved datterini) and increase the heat. Do not stir the whole tomatoes. Add salt to help them release their liquid.
5. Cover the pan and cook until the tomatoes release their liquid and soften. Then lower the heat.
6. Add a couple of ladles of pasta cooking water. Re-cover the pan.
7. Meanwhile, bring a pot of water to a boil, add salt, and cook the spaghetti.
8. If the sauce is too acidic, add a knob of butter to reduce acidity. (Sugar can also be used but butter is recommended.)
9. When the pasta is al dente, drain it and transfer to the pan with the tomato sauce. Add a bit more pasta water if the sauce is too dry.
10. Add fresh basil generously and toss to combine.
11. Serve immediately.