Bring a large pot of water to a boil.
In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high. Add the garlic and crushed red pepper and stir to combine. Add the tomatoes and season with salt and pepper; cover the pan. Cook, shaking the pan occasionally, until the tomatoes burst, about 15 minutes.
For the chimichurri, in a food processor, pulse the herbs, shallots, lemon juice, vinegar and 1/4 cup EVOO to a smooth paste. (Add more EVOO if necessary.)
Salt the boiling water, add the pasta and cook until al dente. Drain, reserving 1 cup of the starchy cooking water. Stir the starchy cooking water into the tomatoes.
Toss the pasta with the chimichurri and the tomatoes; season. Top with the ricotta salata.