Chilli, Cherry Tomato & Olive Spaghetti

Ingredients

• 3 litres filtered water
• 400g gluten-free spaghetti
• 1 tablespoon quality salt
• 1 tablespoon cold-pressed olive oil
• 1.5kg cherry tomatoes, or any other tomatoes
• 1 cup pitted kalamata olives, halved
• 1 red chilli (as hot or mild as you like), seeded, finely chopped
• 1 medium garlic clove, sliced
• 1 cup torn basil leaves, plus extra leaves, to serve