Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil and the balsamic vinegar, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. When the oven is hot, roast on the top shelf until softened, 15-20 mins.

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the olives. Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a small bowl.

When boiling, add the pasta to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, pop your (now empty) frying pan back on medium heat with a drizzle of oil. Add the onion to your pan, then stir and cook until softened, 4-5 mins. Stir in the garlic and olives, then cook for 1 min more. Add the passata, water for the sauce, sugar (see ingredients for both amounts) and veg stock paste. Stir together, bring to a simmer, then cook until reduced by half, 5-7 mins.

Meanwhile, finely chop the chives. Drain the mozzarella and pull it apart into small pieces.

When your sauce is ready, season to taste with salt and pepper, then add the cooked pasta and toss together. Stir through half the chives and half the torn mozzarella pieces. Serve the pasta in bowls with the slow roasted tomatoes spooned over the top, finished with the remaining mozzarella, chives and the pine nuts scattered over. Enjoy!