Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Step 2: Reserve ¼ cup of pasta water, then drain the pasta and set aside.
Step 3: In a large skillet over medium heat, melt the butter with the olive oil.
Step 4: Add the minced garlic and sauté for about 1 minute until fragrant.
Step 5: Add the cherry tomatoes and cook for 4–5 minutes until they begin to soften and release their juices.
Step 6: Season with salt, black pepper, and red pepper flakes.
Step 7: Add the cooked pasta to the skillet and toss to combine.
Step 8: Pour in the reserved pasta water and sprinkle in the Parmesan cheese, tossing until the sauce lightly coats the pasta.
Step 9: Stir in the fresh basil and cook for another minute.
Step 10: Garnish with extra Parmesan cheese and additional basil before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water or olive oil to refresh the sauce.
Avoid overheating to keep the tomatoes fresh and flavorful.
This pasta is best served immediately while warm and glossy.
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