400g angel hair pasta
400g cherry tomatoes, kept whole
20g unsalted butter
1 tsp red pepper flakes
2 cloves garlic, roughly chopped
1/4 cup olive oil
Handful of fresh basil leaves, kept whole
Salt and pepper to season
In a large frypan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Add red pepper flakes, stir for a further minute.
Add tomatoes and stir to coat in oil. Reduce the heat to low and simmer for 10 minutes until the tomatoes start to blister and soften.
While the sauce is cooking, bring a pot of salted water to the boil. Cook the angel hair pasta according to packet instructions. As this is quite a thin pasta, it will take no more than 2 minutes. Drain and add to the simmering sauce.
Add butter, basil leaves, salt and pepper and stir to combine, until the butter has melted, and the pasta is completely coated in sauce.
Serve on plates with an extra drizzle of extra virgin olive oil.