This is such a quick and delicious pasta requiring only a few minutes of time. It showcases the freshness of the tomatoes and basil, creating a very light and refreshing take on traditional pasta. This has always been one of my favorite Italian recipes. I always use only pasta made in Italy, with its simple hard wheat and water ingredients. I suggest pouring a small glass of wine to enjoy while preparing this recipe.

Ingredients (6 servings):

• 1/4 cup olive oil
• 2 tablespoons butter
• 2 cups cherry tomatoes
• - 2 medium shallots, thinly sliced
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 pound angel hair pasta (made in Italy, if possible)
• 2 tablespoons fresh chopped parsley
• 2 tablespoons fresh chopped basil
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil and butter in a large skillet over medium heat. Add cherry tomatoes and cook until blistered, about 4-5 minutes.
3. Add shallots and garlic to the pan. Continue to cook for 4-5 minutes more, until tomatoes are soft and shallots are tender.
4. Season with salt and pepper.
5. Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss to coat, adding more water as needed for a silky sauce.
6. Stir in fresh parsley and basil just before serving. Top with Parmesan cheese and enjoy!