Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until 1 minute shy of al dente according to package instructions. Reserve 120 ml of starchy pasta water before draining.

While pasta cooks, heat 30 ml of olive oil in a wide skillet over medium-high heat. Add whole cherry tomatoes and kosher salt, cooking undisturbed for 3 to 4 minutes until the skins begin to blister and char lightly.

Reduce heat to medium. Use the back of a wooden spoon or potato masher to gently press and smash the blistered tomatoes so their juices release into the pan. Stir in sliced garlic and red pepper flakes, cooking for 1 to 2 minutes until aromatic.

Swirl in the butter, remaining 15 ml of olive oil, and 60 ml of the reserved pasta cooking water. Simmer vigorously for 2 minutes to emulsify the tomato juices and fat into a glossy sauce.

Add the drained pasta directly into the sauce. Toss continuously over medium-low heat for 1 minute until well coated, adding a splash more pasta water if the sauce appears too dry.

Remove from heat. Fold in grated Parmesan cheese, black pepper, and fresh torn basil leaves. Serve immediately with extra grated cheese on top.