INGREDIENTS
300 g (10 oz) spaghetti
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
2 cups cherry tomatoes (red and yellow), halved
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup grated Parmesan cheese, plus extra for serving
¼ cup fresh basil, chopped
¼ cup reserved pasta water
INSTRUCTIONS
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve ¼ cup of the pasta water, then drain.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
3. Add the cherry tomatoes and cook for 3-5 minutes, stirring occasionally, until they begin to soften but still hold their shape.
4. Season with salt, black pepper, and red pepper flakes, if using.
5. Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss until the pasta is evenly coated in the garlic butter sauce.
6. Stir in the Parmesan cheese and most of the chopped basil, tossing until the cheese melts into the pasta.
7. Serve immediately, topped with extra Parmesan, fresh basil, cracked black pepper, and a drizzle of olive oil if desired.
For extra flavor, add grilled chicken, shrimp, or fresh mozzarella before serving.