Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the shellbows until al dente, then drain, reserving a little pasta water.

Build the tomato base

• Warm the olive oil in a large pan over medium heat.
• Add the garlic and chili flakes and cook until fragrant.
• Stir in the tomato paste and cook briefly.

Deglaze with wine

• Pour in the white wine and let it reduce, scraping up the pan.

Add the cherry tomatoes

• Add the halved cherry tomatoes, salt and black pepper.
• Cook until the tomatoes soften and release their juices.

Make it creamy

• Lower the heat and pour in the heavy cream.
• Stir in the grated Parmesan until melted and smooth.

Combine and finish

• Add the drained pasta to the sauce and toss, loosening with pasta water if needed.
• Fold in the mozzarella pearls, fresh basil and oregano.
• Serve topped with reserved Parmesan and a drizzle of basil oil.