Boil a pot of salted water. Grab your preferred pasta shape and cook according to the package directions. Al dente is best.

Dice the onion and halve the tomatoes. Next, the best part...Garlic! I added about seven minced cloves to mine.

Next, melt the butter and olive oil in skillet, add the onion and cook until translucent. Toss in the halved yellow and cherry tomatoes and cook until they release their juices and get soft.

Add in all of that beautiful garlic and stir! Once the garlic becomes fragrant, add the julienned basil.

Next, add the pasta water. Start with two cups and add more if you want it saucier, but go slow. Lastly, add freshly grated black pepper and a bit more salt if needed.

Serve the pasta family style from the skillet or in bowls. Sprinkle on some parmesan cheese and garnish with basil.