Ingredients
- 1 pound pasta (your choice)
- ½ stick unsalted butter
- 4 cloves garlic, finely chopped
- 2 cups grape tomatoes, halved
- Fresh basil leaves, torn
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Extra-virgin olive oil
- Grated cheese (Parmigiano Reggiano or similar), optional
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.
- While the pasta cooks, heat a drizzle of olive oil and the butter in a large skillet over medium heat.
- Add the garlic and sauté briefly until fragrant, about 30 seconds. Add the grape tomatoes and cook until softened and slightly blistered.
- Season with salt and pepper, then stir in fresh basil.
- Add the drained pasta directly to the skillet along with some of the reserved pasta water. Toss to coat, adding more pasta water as needed to create a silky sauce.
- Sprinkle in grated cheese while tossing, if desired.
- Serve immediately and enjoy.