Prepare the shoots and tendrils, discard the tough stems, separate into small bits.

Add the tenerumi to boiling, salted water and bring to the boil again (estimate 3 cups of water per person).

Add the pasta and cook.

While the pasta is cooking, toss the tomatoes into a hot frying pan with about 3 tablespoons of the oil, add garlic and chilli, salt and some of the basil and heat through for a few minutes.

When the pasta is cooked, check that you have the correct consistency – it should be like a very thick soup and you may need to drain some of the liquid.

Add the warm tomato mixture and more basil.

Drizzle with your best extra virgin olive oil and serve.