Bring a pot filled with salted water to a boil and cook your spaghetti accordingly to the instructions on the packet. Make sure you reserve some of the pasta water to add to your sauce.

While the pasta is cooking, chop the tomatoes in half and then finely chop the chilli, then set aside.

Grate both the Pecorino cheese and the Parmigiano cheese and set those aside too.

In a large skillet over medium heat, warm up the extra virgin olive oil then add the whole garlic clove and the fresh red chilli.

Fry everything for 3-4 minutes, or until golden brown, then add the tomatoes and cook for 8-10 minutes, stirring every so often.

Season the sauce with salt, remove the garlic clove and discard and finally add half the basil leaves.

Add some of the cooking water you have reserved to loosen up the sauce a little.

Drain the pasta and add the spaghetti to the pan, then both the Pecorino cheese and the Parmigiano cheese, mix in well and add extra cooking water to reach the perfect creamy consistency.

Add a few extra basil leaves and serve immediately, topped with some extra basil.