Preheat your oven to 220°C/200°C fan/gas mark 7.
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 glaze, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
When the oven is hot, pop the parcel onto a baking tray and roast on the top shelf until softened, 15-20 mins.

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the olives. Grate the cheese.
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.
Once toasted, transfer them to a small bowl.

When your pan of water is boiling, add the rigatoni 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.
Once hot, add the shallot and cook, stirring, until softened, 4-5 mins.
Stir in the garlic and olives, then cook for 1 min more.
Add the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together, bring to a simmer, then cook until reduced by half, 5-7 mins.

Once thickened, taste the sauce and season with salt and pepper.
Add the cooked pasta to the pan and toss together to combine.

Serve your pasta in bowls with the slow roasted tomatoes spooned over the top (discard any leftover juices in the foil).
Scatter with the cheese and pine nuts to finish.
Enjoy!