Heat the oil in a large saucepan over medium heat and gently fry the sliced garlic for a minute until softening but not crisp. Add the halved cherry tomatoes and a pinch of salt, then cover with a lid and simmer for 10 minutes.

Bring a large pot of salted water to a boil. After the sauce has been simmering for 10 minutes, add the pasta to the water and uncover the tomatoes. Cook both for 8-10 minutes until the pasta is cooked to your liking and the tomatoes have broken down into a sauce.

Tear in the basil leaves and mozzarella, stir well, then drain the pasta and add it to the sauce too. Toss vigorously with tongs to coat the pasta in the sauce, then season with salt and plenty of black pepper. Cover and leave to stand for a minute or two before serving.