Bring a large pot of water to boil. Then add a dash of olive oil and then the spaghetti. This is the secret - stir! Break up the pasta and stir until it gently folds in the water. The olive oil will loosen the strands gently and the stirring will prevent the glug! That is my secret, it is so simple.

Roast in the oven: The cherry tomatoes in the oven for 10 minutes. Drizzle with olive oil and season well. Bake until slightly brown yet still holding their shape

In the meantime: The spaghetti will be cooked within 10 minutes. My trick is to throw a stand at your kitchen wall as it will stick if cooked! Promise! Place the spaghetti into a large bowl and season with salt.

Bring in the hero ingredients: Toss through the roasted cherry tomatoes, the fresh basil, the fresh mozzerella. Another drizzle of olive oil to complete the dish. You could add a dash of lemon juice, cracked pepper and parmesean as an option. Serve and enjoy!