1-Getting started: Begin by warming a Dutch oven over low-medium heat and adding the olive oil along with the sliced shallots. Cook them, stirring now and then, until they turn a deep caramelized color, which takes about 8 to 10 minutes.

2-Next, toss in the garlic slices and cook for another 2 to 3 minutes to bring out their aroma. Then, add the halved golden tomatoes, basil stems, red-pepper flakes, and a pinch of salt. Crank up the heat to medium-high, crush the tomatoes with the back of a spoon, and let everything simmer while stirring for about 10 minutes until it thickens nicely.

3-Once that’s done, remove the stems and let the sauce cool a bit before blending it until smooth. Be sure to cover the blender lid with a kitchen towel to keep things from splattering. Meanwhile, boil a large pot of salted water and cook the spaghetti until it’s al dente, following the package directions, then drain it while reserving a cup of the pasta water.

4-Cooking and Finishing Touches: Reduce the sauce heat to medium-low and add the cooked spaghetti right into the pot using tongs, tossing to coat everything evenly. Let the pasta finish cooking in the sauce for about 1 minute to soak up those flavors. Turn off the heat, stir in the remaining butter, grated Parmesan, and a splash of the reserved pasta water to make the sauce glossy and rich.

5-Final steps: Fold in the fresh basil leaves, give it a taste, and add more salt if needed. Plate it up and garnish with extra basil and a drizzle of olive oil if you like. For a fun twist, try this creamy beef pasta from our site for another hearty option that pairs well with herbs.