Begin by bringing a large pot of salted water to a rolling boil over high heat, using about 1/2 tablespoon of kosher salt.

Once boiling, add spaghetti or your chosen pasta shape, cooking according to package instructions until al dente, around 8-10 minutes.

While the pasta cooks, heat a medium skillet over medium heat, adding 1 tablespoon of unsalted butter and 1 tablespoon of olive oil.

Once the butter is melted, add 2-3 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Add 2 cups of blistering cherry tomatoes along with a pinch of red pepper flakes, kosher salt, and black pepper.

Cook the tomatoes for 6-8 minutes, stirring occasionally, until they begin to burst.

Check your spaghetti. Once al dente, reserve about 1/2 cup of the cooking water, then drain the pasta.

Add the drained pasta to the skillet with the tomato mixture and gently toss.

Add the reserved pasta water and 1/4 cup of freshly grated parmesan cheese, tossing until combined.

Check the consistency, adding more pasta water if needed, and adjust seasoning with salt and pepper before serving.