Roast the tomatoes. Preheat your oven to 180°C (fan). On a large baking tray, toss the cherry tomatoes with 2 tablespoons of olive oil, the sliced garlic, salt, and pepper. Spread them in a single layer—you want to hear a faint sizzle as they go in. Roast for 30–35 minutes, until the skins have split and wrinkled and the juices have concentrated into a sticky, ruby syrup. The smell at this stage should be deep and sweet, almost like a slow-cooked jam.

Cook the pasta. While the tomatoes roast, bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the packet instructions until al dente—about 1 minute less than recommended, so it stays firm. The water should smell faintly of wheat and salt. Drain in a colander and rinse briefly under cold running water to stop the cooking. Shake well to remove excess water, then drizzle with a little olive oil to stop it clumping.

Deglaze the roasting tray. Once the tomatoes are out of the oven, tip them into a large mixing bowl, scraping every last bit of caramelised juice from the tray. Pour the balsamic vinegar into the hot tray and stir with a wooden spoon, watching the vinegar hiss and steam as it lifts the browned bits from the metal. Pour this fragrant liquid over the tomatoes.

Combine while warm. Add the drained pasta to the bowl with the tomatoes and balsamic glaze. Toss gently with tongs—the pasta should take on a pale, rosy blush from the tomato oils. Fold in the capers and half the torn basil. The warmth of the pasta will soften the basil and release its peppery scent.

Fold in the mozzarella. Let the mixture cool for 10 minutes at room temperature—you want it just warm, not hot, so the mozzarella doesn’t turn rubbery. Gently fold through the mozzarella pearls, taking care not to break them. You should see creamy white pearls dotted through the pink pasta.

Rest and finish. Cover the bowl with a clean tea towel and leave it on the counter for at least 30 minutes. This resting time is crucial—the pasta drinks up the tomato juices and the flavours settle into each other. Just before serving, stir through the toasted pine nuts, lemon zest, and remaining basil. Taste and adjust salt or vinegar—it should taste bright and rich at the same time.