Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the 8 oz of spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about 1/2 cup of pasta water before draining the spaghetti in a colander.
While the pasta cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in the halved cherry tomatoes and sprinkle with 1/4 teaspoon of red pepper flakes, salt, and black pepper to taste. Cook the tomatoes for 3-4 minutes, stirring occasionally, until they soften and release their juices, creating a light sauce.
Add the drained spaghetti directly to the skillet with the tomato-butter sauce. Toss well to coat the pasta evenly. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you achieve a silky, saucy consistency.
Remove the skillet from heat. Tear fresh basil leaves and sprinkle them over the pasta. Serve immediately with a generous grating of Parmesan cheese on top. Enjoy this vibrant, buttery, and lightly spicy spaghetti that’s ready in the time it takes to boil pasta.
