Method. Bring a large pan of water to the boil. Gently heat a large dry frying pan, toast the pine nuts until golden, then set aside. Add 1 tbsp of the olive oil, then fry the shallots for 5 minutes. Add the chilli and halved cherry tomatoes, turn down the heat and cook for 10 minutes. During the last 5 minutes cook the pasta according to the pack instructions, then drain briskly, leaving a small splash of the cooking water in the pan to create more of a sauce. Taste and season the tomatoes, add the vinegar and most of the basil, then toss the sauce through the cooked pasta along with the remaining oil. Divide among plates, then scatter with the pine nuts, remaining basil leaves and plenty of grated cheese.