Put a large pot of salted water on the stove to boil. When it’s on a rolling boil, add the fusilli and cook until al dente according to the packet instructions, around 12 minutes.

While the fusilli is cooking: in a deep frying pan or skillet over medium-high, heat 3 tablespoons of the olive oil until shimmering, add the minced garlic, and fry for a couple of minutes until fragrant.

To the same pan, add the cherry tomato halves and salt, and fry until the tomatoes blister and soften, stirring occasionally, then add a teaspoon of tomato sauce and a couple of tablespoons of pasta water.

When the fusilli is ready, use a slotted spoon to transfer the pasta to the pan, along with a little cooking water, stir to coat, add the cup of grated Parmigiano Reggiano, and stir to combine.

Using your hand, crumble in the Persian feta cheese and half the fresh basil leaves, and just as the feta is starting to melt (it won’t take long!), distribute the pasta between serving plates.

Drizzle the remaining extra virgin olive oil onto the pasta, grind on the black pepper, sprinkle on the optional chilli flakes, and serve immediately with garden salad.