In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped shallot and sauté for 1-2 minutes until translucent.

Stir in 3 minced garlic cloves, 1 teaspoon of Italian seasoning, 1/4 teaspoon of red pepper flakes, and a pinch of salt. Cook for another minute until fragrant.

Next, add 2 cups of halved cherry tomatoes and half of your fresh basil leaves. Cook for 10-15 minutes until the tomatoes break down.

Transfer the tomato mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the skillet.

Bring salted water to a boil and cook rigatoni according to package instructions (8-10 minutes). Reserve 1 cup of pasta water.

Brown 2 tablespoons of unsalted butter in the skillet, add the strained tomato sauce and cooked rigatoni, mixing to coat.

Top with freshly grated Parmesan cheese and garnish with remaining basil leaves and mozzarella balls. Serve immediately.