Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 4 qts (3.8L) water
  • 2 tbsp (30g) salt
  • 2 cups (300g) cherry tomatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1/2 tsp (3g) red pepper flakes
  • 1 tbsp (15g) unsalted butter
  • 1/2 cup (50g) fresh basil leaves, torn
  • 1/2 cup (50g) grated Parmesan cheese
  • salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions, stopping 1-2 minutes before the al dente time. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil in a large skillet over high heat. Add sliced garlic and red pepper flakes; sauté for 1 minute until garlic is pale gold and fragrant.
  3. Toss in cherry tomatoes. Cook undisturbed for 3-4 minutes until skins wrinkle and brown, then stir and cook for another 3 minutes until they soften and release juices.
  4. Stir the butter into the tomato mixture. Add the undercooked pasta and 1/2 cup (120ml) of reserved pasta water to the skillet.
  5. Toss vigorously over medium heat for 2 minutes until a glossy sauce forms. Remove from heat and stir in Parmesan and fresh basil.