Garlic Butter Cherry Tomato Pasta for 4

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions (al dente). Before draining, reserve 1 cup of the starchy pasta water.
2. Heat the olive oil and 1 tbsp of butter in a wide skillet over medium-high heat. Add the halved cherry tomatoes cut-side down and sear undisturbed for 3-4 minutes until charred and softened.
3. Reduce heat to medium. Stir in the remaining 3 tbsp of butter and the minced garlic. Sauté for about 60 seconds until fragrant and golden, then stir in the red pepper flakes.
4. Toss the cooked pasta directly into the skillet. Pour in 1/2 cup of the reserved pasta water and the lemon juice. Toss vigorously over medium heat for 2 minutes until the liquid reduces into a velvety sauce.
5. Remove from heat and garnish with grated Parmesan cheese and torn fresh basil leaves before serving.