Cherry Tomato Pasta

Preheat oven to 400°F. Tear bread slices into bite-sized chunks and place on a small baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat and then spread evenly on the baking sheet. Bake for 10-12 minutes, or until golden brown. Be careful - these will burn quickly. Set aside to cool.
In a pot of salted water, cook the pasta to al dente according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add garlic and shallot and sautée for 2 minutes. Add cherry tomatoes, salt, honey, red pepper flakes, and black pepper and stir to combine. Cook, stirring occasionally, for 5-8 minutes until the tomatoes burst and release their juices.
Drain the pasta, then toss the noodles in the sauce to coat. Serve topped with toasted bread chunks, fresh basil, roasted pine nuts (optional) and flaky sea salt.