Bring a large pot of salted water to the boil. Cook the pasta shells until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Add olive oil to a large pan over medium-high heat. Sauté the garlic and chilli for 30–60 seconds until fragrant.

Add the halved cherry tomatoes and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and get jammy and saucy.

Stir in the tomato paste and sugar. Cook for 1 minute, then pour in the cream and 1/4 cup pasta water. Simmer gently for 2–3 minutes until slightly thickened. Season to taste.

Add the cooked shells and toss to coat. Add more pasta water if needed to loosen the sauce.

Garnish with fresh basil, parmesan, bocconcini, and basil pesto. Serve hot and creamy.

In a dry pan over medium heat, lightly toast the pine nuts until golden and fragrant. Let cool.

Add basil, parmesan, toasted pine nuts, garlic, lemon juice and a splash of olive oil to a food processor or blender. Pulse a few times to break it down.

With the motor running, slowly drizzle in more olive oil until the pesto is smooth but still has some texture. You might not need all of the measured olive oil. Add salt and pepper to taste. Blend again briefly.