Put a large pot of water on to a boil to cook your spaghetti.

Start by preparing the sauce. Slice about ¾ of the red and yellow cherry tomatoes in half, leaving the remaining ¼ of the tomatoes whole. (This is purely for textural purposes.)

Heat 2 tablespoons olive oil in a large saucepan. Add the slivered garlic and sauté over medium-low heat for about 3 minutes until slightly golden and fragrant. Please be careful not to burn the garlic, kids. Add the cherry tomatoes, salt and chili flakes and cook for about 12 minutes stirring periodically, until the tomatoes have softened.

Once you add the cherry tomatoes to the saucepan, it’s time to start cooking your spaghetti. Add 1 tablespoon of salt to the boiling water and then add the pasta. Cook pasta al dente according to the package directions. Strain the pasta, reserving ¼ cup of the cooking liquid. Return the spaghetti to the pot and toss with 2 tablespoons olive oil to keep it from sticking together. Set aside while you finish your sauce.

Using the back of a spoon, gently crush some of the cherry tomatoes to release their juices. Add the ¼ of cooking liquid and allow the sauce to simmer for another 3-5 minutes until slightly thickened.

Pour the cherry tomato sauce over the spaghetti and toss to coat. Stir in the halved mozzarella balls and chopped basil and serve immediately. Enjoy your spaghetti with a side of compliments. You earned it, kids.