Add olive oil to a large skillet over medium heat. Add in the shallots, garlic and cherry tomatoes. Give a gentle stir and allow the tomatoes to cook until they begin to pop (about 5 minutes). Put a lid over the tomatoes and lower heat to medium low.

Bring a large pot of water to a boil. Generously salt the water and add in pasta. Cook 1-2 minutes under al dente. *Save pasta water.

Add the pasta to the tomatoes. Give a light toss. Add about ½ cup pasta water, basil and parmigiano cheese. We’ll toss the pasta for 1-2 minutes until the pasta sauce begins to thicken.

Serve with fresh basil and parmigiano