Step 1

In a large, deep saucepan or saute pan, heat a layer of olive oil over a low-medium heat. Add the onions and saute until soft.

Step 2

Add the garlic and saute for a few moments until fragrant.

Step 3

Add the red pepper or chili flakes, dried oregano, dried basil and parsley. Saute for a few moments until the herbs are fragrant and then move on to the next step quickly before they burn.

Step 4

Add the whole cherry tomatoes to the pan, alongside the balsamic vinegar, Worcestershire sauce and sugar. Mix through.

Step 5

Pour in another 3-4 tablespoons of olive oil and add salt and pepper to taste. Mix through and simmer, covered, over a low heat, stirring regularly, for about 30-45 minutes or until the cherry tomatoes have all broken down and formed a thick sauce. When you stir, feel free to mash the tomatoes a little to encourage them to burst open. The time it takes will depend on the heat they cook at + the size of your pan and how deep they are.

Step 6

Add the cheese and basil and mix through until the cheese has melted, then add the fresh chopped cherry tomatoes. Remove from the heat and let it sit while you cook your spaghetti.

Step 7

Serve over hot spaghetti and top with additional cheese and/or basil for serving.