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1
In a pot of salted boiling water, cook pasta until just shy of al dente (about 1 minute less than the package directs). Drain pasta, reserving 1 1/2 cups (360ml) cooking water.
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2
Meanwhile, in a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, stirring frequently with a wooden spoon, until shallots are softened but not browned, about 5 minutes. Add garlic and continue to cook, stirring frequently, until garlic is softened as well, about 2 minutes longer.
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3
Add cherry tomatoes, shaking skillet to distribute them in an even layer, and cook, stirring and swirling the pan frequently, until tomatoes begin to burst, about 5 minutes. You can coax the tomatoes into bursting by pressing down on them with a wooden spoon, but leave some tomatoes whole for juicy pops of flavor in the finished dish.
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4
Continue to cook and stir tomato mixture until it forms a creamy, emulsified sauce, 3 to 5 minutes longer. Add XO sauce and ground dried chilies (if using), stir to combine, and season to taste with salt.
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5
Add pasta and half of the reserved cooking water (3/4 cup; 180ml) to skillet with cherry tomato sauce. Increase heat to high and cook, swirling and tossing skillet constantly, until pasta is al dente and sauce is thickened and coats noodles, about 1 minute. If the sauce over-reduces (it should pool around the edges of the skillet), add more pasta-cooking water in 1/4-cup increments to loosen it.
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6
Remove from heat, stir in basil and mint, and season to taste with more salt. Serve immediately.
