Spaghetti Pomodoro with Burrata

Begin by doing your prep: peeling and slicing your garlic, roughly chopping the basil leaves and red chilli. Now its time to cook!
In a pan, heat the extra virgin olive oil on a medium heat for 1-2 minutes. Once hot, add in the sliced garlic and fry until lightly golden.
Once golden, add in 1 tin of tomatoes, then fill the can up with water to wash out the remaining tomatoes and add that in too. I like my pasta saucy, so I usually add another half can of water. So in total 1.5 cans worth of water which is about 600ml of water. Add in ¾ of the basil, all the chilli, salt to taste (be generous!) and black pepper. Stir well and cook on medium-low for 15 minutes, stirring every so often.
At this point you can put the spaghetti on, cook according to packet instructions.
Add the spaghetti from the pot directly into the sauce, don't drain it as we want some of that pasta water! Toss with sauce and cook for a further 2-3 minutes.
Now it's time to plate up! Garnish each plate with half a burrata, drizzle with olive oil, remaining basil and some freshly cracked black pepper.