I like to start this process first so as to allow the flavours to meld. In a large heavy bottomed pan or skillet, add the balsamic vinegar, olive oil, lemon zest and seasoning. Stir to combine and set aside to meld together.

Place the 250ml tub of cream in a saucepan, and place over a medium high heat. Stir intermittently. Once the cream starts to bubble, allow it to cook for a couple more minutes, before adding the lemon juice. Allow to cook for a couple more minutes again.

If nothing happens after all this (no textural changes) then take the cream off the heat and continue on with the recipe.

If the cream becomes textural, slightly gritty and thick, allow it to sit for 15 minutes before draining through a fine meshed sieve or muslin cloth. Don’t worry either way – both are delicious, so it’s stuff to stuff up. Either way, set aside to coat the pasta.

Heat a pot of well salted water over a medium high heat. Once boiling, add the pasta. Stir to separate the pieces, and cook to al-dente – 1-2 minutes shy of the cooking time specified on the packet. Gluten free pasta has a tendency to go mushy, so keep a really close eye on it.

Just before the pasta has cooked, place the balsamic lemon zest vinegar over a low-medium heat. Allow it to cook for a couple of minutes, watching that the zest doesn’t burn. Drain the pasta once it reaches al dente and set aside.

Add 3/4 of the tomatoes, some chopped and some whole, to the pan. Stir thoroughly to coat in the flavours, and allow to cook for 2-3 minutes until the tomatoes just begin to soften.

Add the pasta to the pan and stir gently to combine. Once all the pasta has been coated in the balsamic, pour/spoon in the cream/mascarpone mixture, a little at a time, until you’ve reached your desired sauciness. I generally use the whole lot, but you might like it a little less saucy.

Taste for seasoning, and plate up on a serving dish or individual plates. Top with the remaining fresh tomatoes, some freshly cracked pepper and some basil leaves, if you’re using them.