Preheat your oven to 180 degrees C, then take a handful of cherry tomatoes and wash them. Place them on a baking tray and drizzle over the balsamic vinegar then spread the dried chopped chilli over the top and when the oven is hot enough place in the top half for 15 minutes. Then turn the tomatoes and cook for another 15 minutes.

When the tomatoes are nearly done, boil a kettle and place the leftover pasta in a colander then pour over the boiling water, shake dry and add the pasta to a bowl. Mix in a third of the cheese, a good couple of twists of salt and pepper and mix up. In a jug whisk the eggs and mix with the remaining cheese then add to the pasta and mix well. Heat a non-stick frying pan and, when hot, add the pasta mix to the pan and use a spatula to flatten it out. Cook for 5 minutes on a medium heat then slide onto a large plate, place the frying pan above the plate and flip so the uncooked side of the pasta is now on the bottom, then cook for another 5 minutes. Serve to plates and top with the tomatoes.