Cook the orecchiette pasta in salted water following the package instructions.
While the pasta cooks, sauté the shallots and garlic in olive oil over medium heat for 3-5 minutes. Once softened, add the butter and white wine, letting it reduce for a minute or two.
Add the tomatoes and sauté until they're soft and blistered, stirring often (about 8-10 minutes). Stir in the herbs and cheese until the cheese is melted. Add the drained pasta and toss well to coat in the delicious sauce.
Top it off with more cheese, basil, and red pepper flakes.
Notes
Use a wooden spoon to puncture any stubborn tomatoes; some might need a little help releasing their juices.
Be cautious not to let the sauce reduce for too long or at too high heat; you need enough to coat the pasta.
Feel free to use your pasta of choice if orecchiette isn't available.
Opt for a dry white wine, such as Pinot Grigio or Sauvignon Blanc. It adds the perfect touch to the dish.