Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Add 20 Cherry tomatoes to a roasting pan along with 2 tablespoon Olive oil, 2 Garlic clove, 1 pinch Sea salt and black pepper and 2 tablespoon Balsamic vinegar and mix well. Put into the oven for 30 minutes.
12 minutes before the tomatoes are ready, put 140 g Linguine in a pan of boiling water and simmer for 12 minutes and then drain.
Add 1 tablespoon Olive oil to a pan and add 4 Shallots and 4 slices Parma ham. Gently cook for 3-4 minutes.
Add 1 tablespoon Olive oil, 2 Garlic clove, juice of 0.5 Lemon and 1 cup Fresh basil to the linguine and then add the cooked shallots and Parma ham and the cooked tomatoes and mix well.
Transfer the spaghetti mixture to a large bowl and then top with 20 g Parmesan, 2 tablespoon Pine nuts and a little extra fresh basil.
Notes
Add some extra sweetness by drizzling some extra balsamic over the spaghetti before serving.
If you don't want to cook the Parma Ham, then just curl the slices up and place on top before serving. The shallots could be roasted at the same time as the tomatoes.
Oregano is a nice addition to the tomatoes before they are roasted.
Mix things up and add some soft goats cheese to the dish isn't of parmesan.