1 lb orecchiette pasta, cooked per instructions on package
2 lbs cherry tomatoes (about 4 1/2 c, left whole)
5 cloves garlic, roughly chopped
10–12 fresh basil leaves, stacked, rolled, and thinly sliced
1 c grated parmesan
Red pepper flakes, optional
1 cup reserved pasta water
Salt + Freshly Cracked Pepper, to taste
Heat oil and butter in a large skillet over medium high heat. Add tomatoes and give it a stir. Cover with a lid or splatter screen and cook until bursting and juicy, about 8-10 minutes, stirring every few minutes.
Meanwhile, cook pasta in a large pot of salted water per instructions on package, until al dente. Reserve one cup of pasta water, drain; toss with a little olive oil and set aside.
Using the back of your wooden spoon, gently and carefully press tomatoes to help them burst, and keep cooking until juicy.
Reduce heat to low, add garlic, salt and pepper and cook another few minutes, until garlic is nice and fragrant.
When tomatoes are finished, add pasta to the same skillet, along with parmesan and fresh basil. Toss to combine. Gradually add reserved pasta water until you reach desired consistency. (I used a little over 1/2 a cup)
Garnish with red pepper flakes, a drizzle of olive oil, more parmesan and serve!!