Make the cream: Slice the shallots thinly and add them to a hot skillet with a drizzle of olive oil. Sauté briefly, then add the potato, also sliced thin. Season and add 1 cup of water. Cover and cook until the potato is soft. Transfer to a blender cup and blend with some chives, the pecorino cheese, and a steady stream of olive oil. Adjust salt and consistency with water. The cream should be smooth and fluid.

In a skillet (where you'll finish the pasta), add a swirl of olive oil and the garlic clove. Let the garlic sizzle over low heat (don't let it burn!), then add the cherry tomatoes, cut in half. Season, then add a little water. Add a pinch of salt, cover, and cook until the tomatoes are soft. Remove the skins.

Cook the pasta in plenty of salted water. One minute before it's done, transfer it to the skillet with the tomatoes. Toss to combine, then add a ladle of pasta cooking water. Finish cooking, add a drizzle of olive oil, and toss well.