Cacio e Pepe with Marinated Tomato Salad

1. Boil a large pot of salted water. Halve the cherry tomatoes. Toss with a splash of balsamic vinegar, olive oil, salt and pepper. Set aside to marinate.

2. Cook the spaghetti per packet instructions (usually 10–11 mins). Reserve 150ml pasta water before draining.

3. While the pasta cooks, grate the pecorino finely. Crack plenty of black pepper into a dry frying pan over medium heat and toast for 1 min until fragrant.

4. Add a ladleful of hot pasta water to the pepper in the pan. Add the drained spaghetti and toss vigorously. Remove from heat and stir in most of the pecorino gradually, adding pasta water a splash at a time until the sauce is silky and coats the pasta.

5. Divide between bowls. Top with the marinated tomatoes, rocket, fresh basil and remaining pecorino. Season with more pepper.