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.