Start by preparing your ingredients. Thinly slice the shallot and garlic, then halve the cherry tomatoes. In a small pan, toast the pine nuts over low heat until golden, about 5-7 minutes. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and garlic. Sauté for 3-4 minutes until translucent and aromatic.

Add the halved cherry tomatoes and crushed red pepper flakes. Cook for 3-4 minutes until the tomatoes start to break down.

Pour in water and bring to a gentle simmer. Cook for about 5 minutes, seasoning with salt and black pepper to taste.

While the sauce simmers, bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, about 9-11 minutes. Reserve ½ cup of pasta cooking water before draining.

Gently fold the drained orecchiette into the skillet with the sauce, toasted pine nuts, basil, and mozzarella. Toss for about 2 minutes, adding reserved pasta water as needed. Serve immediately, garnished with extra parmesan and black pepper.