Put a large pan of salted water on to boil. Peel and finely slice the garlic. Halve or quarter the heirloom tomatoes and cherry vine tomatoes, so they are all roughly the same size.

Put a deep frying pan or wok on a medium heat for 2 mins, then add 1 tbsp olive oil (see our tip below) and the garlic. Fry, stirring, for 30 secs till the garlic is just golden. Stir in the tomatoes, turn the heat to medium low and fry for 5 mins till the tomatoes are soft and pulpy. Take the pan off the heat.

While the tomatoes cook, check the pan of water. When it's boiling, add the spaghetti and simmer for 8-10 mins till the spaghetti is tender but still with a little bite.

While the spaghetti cooks, pour 1 tbsp balsamic vinegar into a mixing bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Whisk together with a fork to make a dressing. Add the rocket and toss to lightly coat in the dressing. Set aside. Drain the mozzarella and tear it into small pieces.

Set the pan with the tomatoes back on the heat and add a pinch of chilli flakes (they're spicy, so use as much or as little as your prefer). Stir to mix.

Scoop a cupful of water out of the pasta pan (mind your fingers) and drain the cooked spaghetti. Add the spaghetti to the tomato pan with the mozzarella and 4 tbsp pasta water. Toss to mix, and add a splash more water if you think the pasta could be a little looser.

Heap the pasta up on a couple of warm plates, scatter over some basil leaves and serve with the salad on the side.