In a large pot (I like to use my dutch oven for this) add the olive oil and shallots and cook over medium-low heat for 2-3 minutes or until shallots are translucent. Then add the garlic and cook for an additional minute (being careful not to burn the garlic). Season with salt/pepper.

Once shallots/garlic are cooked, add the juice of one lemon, 4 cups of chicken stock and 1 cup of water (you may need a second cup of water, but start with 1, to begin with). Bring to a simmer/low boil and add the ditalini pasta. Stir to combine.

Allow pasta to cook at a simmer/low boil for 7-9 minutes, stirring often, until pasta is al dente. If the pasta begins to "stick" to the bottom or absorb all of the liquid, you can add the additional 1 cup of water (adding 1/2 cup at a time).

Once pasta is done cooking, remove the pot from heat and give the pasta a good stir. At this stage, I like to add an extra drizzle of olive oil (2-3 tablespoons) to keep the pasta from "sticking". Then transfer to a serving dish

Add a few generous mounds of ricotta directly on the pasta. Sprinkle with salt/pepper. Then add the cherry tomatoes, toasted pine nuts, and a handful of fresh basil.

To serve toss all together and drizzle with additional olive oil