Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks and finely chop the leaves. Finely chop the stalks (keep them separate).

Heat a frying pan on medium-high heat and add a drizzle of oil. When the oil is hot, add the pancetta and cook for 3 mins. Add the shallot and basil stalks and cook until the pancetta is golden brown and the shallot is soft, another 5 mins. Add the garlic, cook for 1 minute more, then add the balsamic vinegar.

When the balsamic vinegar has evaporated, add the tomato passata and bring to the boil. Add the water (see ingredients for amount) then reduce the heat to low. Leave the sauce to bubble away for 10 mins, then remove from the heat.

Meanwhile, cut each tomato into four slices and the mozzarella into six slices. Pop the mixed leaves in the centre of a plate and arrange the tomato and mozzarella slices alternately around it. Set aside for later.

Add the tagliatelle to the pan of boiling water and simmer until cooked, 6 mins. In the meantime, pop the basil leaves into a small bowl. Put the pine nuts in a freezer bag and bash with the bottom of a saucepan. Add the pine nuts to the basil along with half the hard Italian cheese and 1 tbsp of olive oil per person.

When the pasta is cooked, drain and return to the pan off the heat. Season with a pinch of salt, pepper and drizzle with a little olive oil. Spoon half of the pesto over the tomato and mozzarella salad and place in the middle of your table. Serve a generous amount of pasta in each bowl and pour over the sauce. Top with any remaining pesto and cheese. Enjoy!