Neapolitan Shoemaker's Pasta | Pasta allo scarpariello

Bring a large pot of generously salted water to a boil for the pasta. Wash the cherry tomatoes and cut them in half. Peel the garlic cloves, then crush them with the flat side of a knife blade or slice them thinly.

In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the crushed garlic and a pinch of chilli flakes, then sauté for 1–2 minutes until the garlic is fragrant, but not browned.

Toss the halved cherry tomatoes into the skillet, season with salt and pepper, and cook over medium-high heat for 8–10 minutes. Gently crush some of the tomatoes with a wooden spoon so they release their juices and thicken into a beautiful, glossy sauce.