Step 1

Before cooking the pasta, combine the grape tomatoes, 1 clove of the garlic, 1/2 teaspoon of the salt, the red chili flakes, 1 tablespoon of the olive oil, and the red wine vinegar in a bowl and let rest for 10 minutes.

Step 2

Fill a medium pot full of water and bring it to a boil over high heat.

Step 3

Season the water generously with the salt.

Step 4

Heat a medium skillet over medium heat.

Step 5

Add the butter and melt until bubbly and light golden-brown.

Step 6

Reduce heat to low and add the remaining olive oil and the remaining garlic.

Step 7

Cook until the garlic is fragrant, about 1 minute.

Step 8

Transfer the skillet from the heat and set aside.

Step 9

Break the pasta in half and add it to the boiling water.

Step 10

Cook the pasta until just shy of al dente, about 2 minutes.

Step 11

Reserve 3/4 cup of the pasta water, then drain the pasta.

Step 12

Immediately add the cooked pasta to the skillet and return the skillet to the stove-top over low heat.

Step 13

Add the reserved pasta water to the skillet and mix well to combine.

Step 14

Add the parmesan, the parsley, and the basil, and stir gently to combine, allowing the pasta to reach al dente, about 1 minute.

Step 15

Transfer the pasta from the heat and top it with the marinated tomatoes, the extra parsley, the extra basil, and the extra parmesan.

Step 16

Serve.