1. In a large mixing bowl, add olive oil, cherry tomatoes, salt, garlic, and basil. Mix and set aside.

2. Cook pasta in heavily salted water until al dente (don’t overcook!). Strain and add directly into the bowl with the tomato mixture. Add butter if desired and stir until well combined.

3. Serve and garnish with lots of freshly grated Parmigiano Reggiano. Enjoy!

I like using bronze cut pasta for this along with good quality EVOO and real Parmigiano Reggiano – makes all the difference in simple dishes!