Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and let it cool completely. If it feels sticky, toss lightly with a bit of olive oil.

Tear the sourdough into small pieces. Heat olive oil in a skillet over medium-low heat, add the bread and a pinch of salt, and toast until golden and crisp, stirring often. Set aside to cool.

Warm olive oil in a large pan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, keeping the heat low to prevent browning.

Remove from heat and stir in the cherry tomatoes, white wine vinegar, oregano, salt, and pepper. Let the mixture sit for at least 30 minutes until the tomatoes soften and release their juices.

In a large bowl, combine the cooled pasta with the marinated tomato mixture, including all the liquid. Toss gently to coat.

Add mozzarella pearls, basil, half of the croutons, and grated Parmigiano Reggiano. Toss until evenly mixed.

Transfer to a serving dish, then top with the remaining croutons, extra cheese, and a drizzle of balsamic glaze. Serve right away or let it sit briefly for deeper flavor.