Garlic Butter Pasta with Cherry Tomatoes

Ingredients

• 200 g spaghetti or linguine
• 250 g cherry tomatoes
• 3 tbsp unsalted butter
• 4 cloves garlic
• 1 tbsp olive oil
• 10 leaves fresh basil leaves
• 30 g grated Parmesan(optional)
• 1/4 tsp red pepper flakes(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 10-11 minutes. Reserve 1/2 cup pasta water before draining.

2. 2

   While the pasta cooks, heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add sliced garlic and red pepper flakes and cook 2 minutes until fragrant, not browned.

3. 3

   Add the cherry tomatoes and cook 5-6 minutes, pressing gently with a spoon, until they blister and release their juices.

4. 4

   Add the drained pasta to the skillet along with the remaining 1 tbsp butter and a splash of pasta water. Toss 1-2 minutes until glossy and coated, loosening with more pasta water if needed.

5. 5

   Remove from heat, stir in torn basil and Parmesan, season with salt and black pepper, and serve immediately.