Bring a large pan of salted water to the boil and cook the fresh spaghetti for 5–6 minutes until al dente.

Add the garlic and red chilli, cooking gently without allowing them to colour.

Stir through the chopped plum tomatoes and cook for 4–5 minutes until softened.

Transfer the cooked spaghetti directly into the sauce using tongs.

Toss well to coat the pasta evenly and season with sea salt before serving.