Heat a griddle pan and toast the bread for 5-10 minutes or until crispy. You could just use a toaster, but the seared lines the griddle pan gives really adds to the flavour. I like to drizzle olive oil over the bread first, but that's completely optional (but very good!)
In a bowl mix the tomatoes with the basil, 1 Tbsp oil and the balsamic with a pinch of salt. Set aside while the bread toasts.
When the bread's done and still hot, rub the garlic cloves over the bread (it's amazing how much flavour comes out!) Spoon the tomatoes over each piece and finish with a drizzle of oil and a twist of black pepper and salt if required.
Boil a pan of water with a pinch of salt and cook the pasta for 10-12 minutes until slightly under-done (al dente). Whilst that's cooking make the sauce.
Heat 2 Tbsp of the olive oil in a pan and add the chillies. Cook for 1 minute and then add the garlic. Cook for another minute until the garlic just starts to go light brown, and add the canned chopped tomatoes. Stir well and slightly mash with a fork. Simmer for 10 minutes.
Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!