Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until it is al dente – tender but still with a firm bite. This is a crucial step for any pasta dish, as explained by the experts at Serious Eats.

Prepare the Sauce Base: While the pasta is cooking, pour the extra virgin olive oil into a large frying pan over a low-medium heat. Add the thinly sliced garlic and cook gently for 2-3 minutes until it becomes fragrant and just starts to turn a pale gold. Do not let it brown, or it will become bitter.

Infuse the Flavours: Remove the pan from the heat. Stir in the halved cherry tomatoes, sea salt, and black pepper. The residual heat will start to soften the tomatoes and release their juices into the garlic oil.

Drain the Pasta: Just before draining the pasta, reserve about 100ml (a small mugful) of the starchy cooking water. Drain the pasta well in a colander.

Combine Pasta and Sauce: Immediately transfer the hot, drained pasta into a large mixing bowl. Pour the warm olive oil, garlic, and tomato mixture directly over the pasta. Toss everything together thoroughly. Let it sit for 2-3 minutes to allow the pasta to absorb the flavours. I find that this step is where the magic happens, as the heat from the pasta really brings the sauce to life.

Add a Splash of Pasta Water: Add about 2-3 tablespoons of the reserved pasta water to the bowl and mix again. The starch in the water will help the olive oil sauce emulsify and cling beautifully to every piece of pasta, preventing it from feeling dry.

Fold in the Fresh Ingredients: Add the torn basil leaves, halved bocconcini, and rocket to the bowl. Gently fold them through the warm pasta. The heat will slightly wilt the rocket and soften the cheese until it's gloriously melty in parts.

Finish and Serve: If using, drizzle over the balsamic vinegar and give it one final toss. Sprinkle with the freshly grated Parmesan cheese. You can serve this salad immediately while it’s warm, or let it cool to room temperature.