Pour water into a pot and bring it to a boil. Add salt, then add the pasta and cook for approximately 3 minutes over medium heat. Reserve 1–2 dl of pasta water, then drain the pasta and toss it with a little oil.

Peel and finely chop the garlic and shallot. Wash the cherry tomatoes and cut them in half.

Place the pine nuts in a pan and toast them dry until golden. As soon as they start to brown, transfer them to a plate.

Heat butter and olive oil in a pan over medium heat. Add the garlic and shallot and sauté for 1–2 minutes. Then add the cherry tomatoes and sauté for 4–5 minutes until they release their juices. Season with mixed herbs and pepper.

Add the ricotta to the pan and gradually pour in the pasta water while stirring continuously until the sauce reaches a creamy consistency. Then stir in the grated cheese and season with salt to taste.

Add the pasta to the sauce and heat briefly to combine the flavors.

Rinse the basil and chop it finely.

Serve the pasta on plates and sprinkle with pine nuts, the remaining grated cheese, and basil.