Preheat your oven to 200°C (fan 180°C). While it heats, bring a large pot of salted water to a rolling boil. The water should taste distinctly salty, like the sea — this seasons the pasta from the inside out.

Tumble the cherry tomatoes onto a large baking tray. Drizzle with 2 tablespoons of olive oil, add the balsamic vinegar, and scatter over the minced garlic. Toss everything together with your hands so each tomato is lightly coated. Spread them in a single layer — if they're crowded, they'll steam instead of roasting, and you'll miss that concentrated sweetness. Slide the tray into the oven and roast for 15-18 minutes, until the skins have blistered and begun to wrinkle, and you can smell their tangy sweetness filling the kitchen.

Drop the cavatappi into the boiling water. Cook according to package instructions until al dente — usually about 9-10 minutes. The pasta should offer a slight resistance when bitten, as it will continue to absorb a little liquid from the sauce. Just before you drain it, scoop out a mugful of the starchy pasta water and set it aside. You'll hear the gentle clatter of pasta against the pot as you stir it occasionally.

While the pasta cooks, warm the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. If you're using chicken, add it now and let it heat through for 2-3 minutes, stirring occasionally, until you can smell the gentle browning.

Drain the cavatappi and tip it straight into the frying pan with the warm chicken (or directly into the pan if skipping the meat). Spoon the pesto over the top and add 3-4 tablespoons of the reserved pasta water. Toss everything together with a wooden spoon or spatula. You'll see the pesto transform from a thick paste into a glossy, creamy sauce that clings to every spiral of the pasta. The heat from the pan helps this happen in seconds.

Tip the roasted cherry tomatoes and all their sticky, caramelised juices from the baking tray into the pasta. Use a spatula to scrape up every last bit of the garlicky oil from the tray — that's pure flavour. Gently fold the tomatoes through the pasta so they stay mostly whole but release some of their juice into the sauce. You'll see the sauce take on a beautiful pinkish-green hue from the mingling of pesto and roasted tomato.

Sprinkle in the grated Parmesan cheese and the torn basil leaves. Toss once more. The cheese will melt into the warm pasta, adding a nutty, savoury depth. Taste and adjust the salt and pepper as needed. If the pasta looks a little dry, add another splash of the reserved pasta water to loosen it.

Serve immediately in warm bowls. Top with extra Parmesan, a few fresh basil leaves, and a scattering of toasted pine nuts if you're using them. The final dish should be glossy, fragrant, and inviting — a quick weeknight dinner that looks and tastes like something you fussed over for hours.