Begin by thinly slicing one small shallot and four garlic cloves.

In a large skillet, heat a generous drizzle of olive oil over medium heat. Once the oil shimmers, add the sliced shallots and garlic. Sauté for about 3-4 minutes until fragrant.

In a small skillet over low heat, add a handful of pine nuts, stirring occasionally for about 3-5 minutes until lightly golden.

Add one pound of halved cherry tomatoes and half a teaspoon of crushed red pepper flakes to the skillet. Cook for 3-4 minutes until the tomatoes break down.

Pour in one cup of water, stir together, and bring to a gentle simmer for 5 minutes.

In a pot, bring salted water to a boil. Add 12 ounces of orecchiette pasta and cook until al dente, roughly 8-10 minutes. Reserve a cup of pasta water and drain.

Transfer the drained orecchiette to the skillet with the sauce. Toss together with the toasted pine nuts, fresh basil, and half a cup of grated Parmesan.

Gently fold in four ounces of mozzarella balls and serve immediately, garnished with more Parmesan and black pepper.