Roast the tomatoes: Preheat your oven to 190°C (170°C fan). On a large baking tray, toss the halved cherry tomatoes with 2 tablespoons of olive oil, the sliced garlic, salt, and pepper. Spread them out in a single layer. Roast for 20-25 minutes, until the tomatoes are softened, their skins are slightly wrinkled, and the juices have started to caramelise into a sticky, fragrant syrup. The kitchen will smell sweet and deeply savoury.

Cook the pasta: While the tomatoes roast, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, following the packet instructions. The pasta should be tender but still have a pleasant bite in the centre. Just before draining, scoop out a mugful of the starchy pasta water and set it aside.

Combine the warm elements: Drain the pasta in a colander and immediately tip it back into the warm pot. Drizzle with the remaining 1 tablespoon of olive oil to stop it from sticking. The steam will rise, carrying the scent of the cooked pasta. Add the hot, roasted tomatoes and all their glorious, sticky juices to the pot.

Build the creaminess: Toss the pasta and tomatoes together gently. The heat from the pasta will start to soften the tomatoes further. Add a splash of the reserved pasta water and the balsamic vinegar, then stir. The starch in the water will help create a light, silky sauce that clings to every piece of pasta. You'll see the mixture become glossy.

Add the mozzarella and basil: Remove the pot from the heat. Scatter the torn mozzarella and fresh basil over the top. Gently fold everything together two or three times. The residual heat will cause the mozzarella to soften and become slightly stretchy, without fully melting. You want those lovely, creamy pockets of cheese.

Rest and finish: Let the salad sit in the pot, uncovered, for 5 minutes. This resting time is crucial. It allows the flavours to meld and the pasta to absorb all the lovely tomato and basil juices. If you're using them, sprinkle the toasted pine nuts and a pinch of dried chilli flakes over the top just before serving.