Boil the pasta. Bring a large pot of water to a boil and season generously with salt. It should taste like the sea. Add your pasta and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.

Prep the aromatics. While the water heats, thinly slice or mince the garlic. Rinse and halve the cherry tomatoes. Tear the basil into large pieces.

Start the sauce base. In a large skillet, warm 3–4 tablespoons of olive oil over medium heat. Add the garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

Soften the tomatoes. Add the halved tomatoes with a pinch of salt. Stir and cook 5–7 minutes until they start to collapse and release their juices. Gently press a few with a spoon to encourage a saucy texture, leaving some pieces intact for bursts of flavor.

Build the emulsion. Pour in a generous splash (about 1/2 cup) of reserved pasta water. Stir and let it simmer briefly. The starchy water will combine with the oil to create a glossy sauce.

Add the pasta. Transfer the drained pasta directly to the skillet. Toss with tongs for 1–2 minutes, adding more pasta water as needed until every strand is lightly coated.

Finish with richness. Off the heat, add 1–2 tablespoons of butter (optional) and a handful of grated Parmesan. Toss until melted and creamy. Season with salt and freshly ground black pepper to taste.

Brighten and garnish. Add torn basil and, if you like, a squeeze of lemon for freshness. Drizzle a final thread of olive oil. Top with extra Parmesan.

Serve immediately. This pasta shines when it’s hot and glossy. Pair with a crisp salad and crusty bread if you like.