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## 🕒 Prep: 5 mins | Cook: 10 mins | Servings: 2
### 🛒 Ingredients
* **200g** Pasta (Spaghetti, Rigatoni, or Penne work great)
* **2 tbsp** Butter
* **1 tbsp** Olive oil
* **3-4 cloves** Garlic, thinly sliced or minced
* **1 cup** Cherry tomatoes (sliced in half)
* **¼ cup** Parmesan cheese, grated
* **A handful** of fresh basil or parsley (optional)
* Salt and black pepper to taste
* **Pinch** of red pepper flakes (for a little kick)
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### 👩🍳 Step-by-Step Instructions
1. **Boil the Pasta:** Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until *al dente* (usually 8–10 minutes).
> **🚨 Crucial Step:** Before draining, scoop out about **½ cup of the starchy pasta water** and set it aside. This is your secret weapon for the sauce!
2. **Sauté the Aromatics:** While the pasta cooks, heat the olive oil and melt the butter in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for about 1 minute until fragrant (don't let the garlic burn!).
3. **Blister the Tomatoes:** Toss in the cherry tomatoes. Season with a pinch of salt and pepper. Cook for 3–4 minutes until they start to soften and burst, releasing their juices.
4. **Toss and Sauce:** Drain the pasta and add it directly to the skillet with the tomatoes. Pour in about half of your reserved pasta water and the Parmesan cheese.
5. **Emulsify:** Toss everything together vigorously over medium-low heat for 1 minute. The cheese, butter, and pasta water will marry together into a glossy, velvety sauce. If it looks too dry, add a splash more pasta water.
6. **Serve:** Garnish with fresh basil or parsley and an extra sprinkle of Parmesan.
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### 💡 Quick Customization Tips
* **Add Protein:** Toss in cooked shredded chicken, canned tuna, or sautéed shrimp at Step 4.
* **Add Veggies:** Throw in a handful of baby spinach right at the end until it wilts.
