Ingredients:

  • 1 lb (450g) Spaghetti or Linguine
  • 1 tbsp (15ml) Salt
  • 3 tbsp (42g) Unsalted Butter
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 6 cloves (18g) Garlic, minced
  • 2 cups (300g) Cherry Tomatoes, halved
  • 1/2 tsp (3g) Red Pepper Flakes
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Fill a large pot with water, add the salt, and bring to a rolling boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Before draining, scoop out 1 cup (240ml) of starchy pasta water and set aside. Drain the pasta.
  4. Place a skillet over medium heat. Add the butter and olive oil.
  5. Once the butter is melted and bubbling, stir in the minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant and translucent.
  6. Toss in the halved cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and burst.
  7. Lower the heat to medium-low. Pour in the heavy cream and bring to a gentle simmer for 2–3 minutes.
  8. Stir in the grated Parmesan cheese until completely melted and the sauce is smooth.
  9. Add the cooked pasta to the skillet. Toss vigorously with tongs, adding the reserved pasta water 2 tablespoons at a time until the sauce emulsifies and coats the pasta.