Spaghetti al Pomodoro with a Twist

1 large tomato
1 tbsp olive oil
1 garlic clove
¼ tsp SIDS CRAZY SALT
Pinch of sugar
Basil leaves
Spaghetti for 4

Cut ripe tomatoes across the equator. Squeeze out most of the seeds by hand.
Rub cut side across large holes of a box grater into a bowl.
Add olive oil to a hot pan. Add minced garlic and cook for one minute over medium heat. Add grated tomato, a pinch of sugar, SIDS CRAZY SALT taste and a few basil leaves.
Cook for 5 minutes. Stirring occasionally until slightly thickened. (If using different coloured heirloom tomatoes, cook each colour separately)
Cook spaghetti in salted water to al denté. Drain well. Dry out the pot and add butter. Melt butter then add chilli threads. Cook for about 1 minute without browning the butter. Add spaghetti back to the pot and toss with the butter/chilli threads.
Insert a carving fork through a large clump of spaghetti. Lift the fork over the pot and twirl horizontally several times so that loose strands fall back to the pot and the spaghetti becomes tightly wound around the fork. Use a scissors to cut off any long strands. Slide the “caterpillar” onto the plate.
Top the spaghetti with the tomato sauce. Drizzle with olive oil and sprinkle with grated Parmesan. Garnish with basil leaves.