Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add your spaghetti and cook according to the package instructions for about 8-10 minutes until al dente.

In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add 3-4 minced garlic cloves and sauté for about 1-2 minutes until fragrant.

Add 12 ounces of cherry tomatoes, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon of kosher salt, and black pepper to taste. Cook for 6-8 minutes, pressing tomatoes to burst.

Reserve about 1/2 cup of starchy pasta water, then drain spaghetti. Transfer spaghetti to skillet and toss with the tomato mixture.

Add about 1/2 cup of reserved pasta water to the skillet and mix well until the sauce reaches desired consistency.

Remove from heat and fold in 1/2 cup of grated parmesan cheese and 1/2 cup of freshly chopped basil.

Plate the pasta, adding a sprinkle of grated parmesan and some basil leaves on top to serve.