Preheat the grill of your oven. Place the cherry tomatoes in a roasting tray, drizzle with Olive Oil and season with salt. Grill until lightly coloured and just beginning to burst. Remove and set aside.

Bring a large pot of water to a rolling boil. Add a generous pinch of salt and a glug of olive oil and cook your pasta until al dente.

While this is happening, place the parmesan, almonds, garlic and chilli in a food processor and process until fine. Add half of the basil and half of the cherry tomatoes and process again. Add a few generous glugs of Olive Oil, season well and blitz again. Place in a large mixing bowl.

Fry the pancetta and capers until crispy and set aside.

Drain the pasta, reserving ½ cup of the hot pasta water. Toss the hot, cooked pasta in the pesto paste until well coated. Add a splash of pasta water to loosen the sauce and to warm the pesto. Add the remaining basil and roasted tomatoes. Dish into individual serving bowls with crispy pancetta, capers and shavings of parmigiano regiano.