Spaghetti with Tomato and Basil

Method

1. Bring a pot of salted water to a boil and cook the spaghetti until al dente (about 10-11 minutes).
2. Meanwhile, in a pan, heat olive oil and add a crushed garlic clove with skin. Let it gently infuse.
3. Add the passata (strained tomato sauce) and a splash of pasta water. Simmer while the pasta cooks.
4. For the oven-roasted cherry tomatoes: halve the datterini tomatoes, season with salt, pepper, chili, olive oil, and aromatic herbs (rosemary, bay leaf). Roast in a preheated oven at medium temperature until slightly caramelized.
5. For the crispy basil: place basil leaves on a plate covered with plastic wrap, brush lightly with olive oil, cover with another layer of plastic wrap, poke small holes, and microwave at 600W for 2.5 minutes until crispy.
6. When the pasta is al dente, transfer it directly from the pot to the pan with the tomato sauce. Finish cooking the pasta in the sauce, adding more pasta water if needed.
7. Tear fresh basil leaves by hand and add them to the pan.
8. Serve the spaghetti, topping with the oven-roasted cherry tomatoes, crispy basil, fresh basil leaves, and a grating of lemon zest.