Place a medium-sized saucepan on an Induction cooktop on pot boost or Step Flame 9.
Half fill the saucepan with water and add 2 teaspoons of salt. When boiling, lower Induction level to 9 and add the pasta, cook following time recommended on the packet or until al dente.
Drain pasta and place on a tray, drizzle with a little olive oil so it does not stick, then set aside.
Cut the heirloom tomatoes in half, slice the chilli, crush the garlic and pick and tear the basil leaves.
Heat oil in a frypan over Induction level 7 or Step Flame level 9.
Add the chilli and garlic and stir until lightly coloured, then add your tomatoes and cook for another 1-2 minutes before adding white wine. Cook for another 5 minutes.
Add the basil and pasta back to the pan and heat through. Season to taste with salt and pepper. Serve when pasta is heated through.