Preheat the oven to 220°C/200°C fan.

Peel the shallots and garlic, cut the shallots into eighths and leave the garlic whole. Add these to a small casserole dish or a roasting tin – a dish into which everything will fit snugly so that not too much liquid escapes.

Add the tomatoes, olive oil and a sprinkle of salt, and shake to coat. Cover with a lid (or cover tightly with foil) and bake for 40 minutes, until everything is very soft. The garlic should melt when pushed with a fork, and the shallots should be completely softened. Everything should be swimming in a pool of garlicky tomato juice.

Meanwhile, make the pangrattato. Mince the garlic and finely chop the olives. Whizz the bread into breadcrumbs in a food processor, then put in a bowl. Add the minced garlic, lemon zest and olive oil, and crumble together with your fingers. Set aside.

Heat a large, dry frying pan over a medium-high heat. Add the chopped olives and fry for 3–4 minutes, stirring often, until they start to get crispy. Add the breadcrumbs and cook for 3–4 minutes until golden and fragrant. Taste before you season as the olives can be salty. Remove from the pan and set aside.

Cook your pasta in a large saucepan of salted boiling water until al dente (1 minute less than the packet instructions). Drain and set aside, drizzling with a little olive oil to prevent from sticking.

When the tomatoes are ready, remove about a third of them and set aside. Blend the remaining, juice and all, with a stick blender or in a stand blender, until smooth or almost smooth.

Stir the cooked pasta into the sauce. Add the balsamic vinegar and season well with salt and pepper.

Ladle the pasta into bowls and top with the reserved tomatoes and olive pangrattato.