For this unusual recipe, the pasta is cooked directly in the frying pan with the sauce, to create a dish with a nice creamy texture. The quality of the pasta is also fundamental; it should be bronze-drawn and dried slowly for a long time, otherwise it doesn’t have enough starch to create the special creaminess. Put a saucepan with plenty of unsalted water on the stove and bring to the boil (let it simmer the whole time while preparing the recipe). Cut the tomatoes in half. Heat the olive oil in a large heavy-bottomed frying pan (it will also have to contain the pasta) with the cloves of garlic, crushed with the palm of your hand, and the chilli pepper. Arrange the tomato halves in the pan “face down”, side by side – this takes a bit of patience – and then cover. Continue cooking for 10 minutes without taking the lid off, in this way all the tomatoes’ fragrance and juices remain in the sauce. Now squash the tomatoes one by one with a fork, so that both the pulp and the skins remain in the sauce, making it nice and rustic! Take 2 of the garlic cloves out of the pan to prevent the sauce from becoming too “garlicky”. And now comes the trickiest part of the recipe. Pour 4 ladles of boiling water into the frying pan, then add the spaghetti, season with salt and start cooking the pasta directly in the sauce (if the packet says it cooks in 9 to 12 minutes, for this recipe it will take around 15). As the pasta gradually absorbs the liquid, add more boiling water. Stir carefully, preferably with a wooden spoon because the Fattoria’s pasta is a bit delicate while cooking and, besides, a metal spoon could scratch the pan. Slowly the spaghetti will cook and combine with the sauce, which, at the same time, will reduces. It’s more difficult to explain than to do. Once you get a hang of how long you need to cook it and the water to add, it becomes simple and great fun, and you’ll see that your guests will love it! “Toss” the pasta; have a go, move the pan forward, flick your wrist, and then move it backward. When the pasta is almost cooked – you can see this fairly clearly, but it’s always a good idea to taste it too – stop adding water, and wait for the spaghetti to absorb the liquid and become completely cooked. Now add the basil (setting aside 5 or 6 leaves to garnish the finished dish), a good drizzle of olive oil, which is always a good idea, and give one final stir. Turn off the heat and the pasta is ready, lovely and creamy, fragrant... delicious. It’s an unusual method that requires a little extra patience and care, but the result will be well worth the effort!