Boil the water to cook the pasta. Once boiling, add salt and cook till a minute or 2 under packet instructions cook time.

Heat a non-stick pan and add the olive oil. Fry the sliced mushrooms until done. Set aside.

Same pan cut some of the cherry tomatoes in half, add them to the pan and sauté with a pinch of salt and pepper seasoning. Cook until the skin looks crisp and the tomato juices start flowing.

Add the balsamic vinegar and give the pan a gentle swirl getting the balsamic into the tomato juices. 2 minutes.

Add the sliced shallots. Give the pan a gentle swirl to get the shallots and cherry tomatoes into the oil and seasoning.

Add the crushed garlic.

Add the remaining cherry tomatoes. No need to slice these.

Using a ladle, transfer the cooked pasta from the pasta pot to the pan. Turn the pasta into the oils, pan juices and balsamic until well combined. Add a dash of pasta water to create a sauce if needed but less is more here. Don't take away from the pan juices, bursting cherry tomatoes and balsamic by adding too much pasta water. You need less than a ¼ cup if any! More like a couple of tablespoons.

Add freshly grated Parmesan cheese, and parsley. Give everything a gentle swirl.

Serve with a sprinkle of pasta seasoning, more freshly grated parmesan (a tiny amount) and a drizzle of extra virgin olive oil.