Sun-Dried Tomato Capellini

1. Bring a large pot of salted water to a boil. Cook pasta until al dente and reserve ¼ cup pasta water before draining.

2. Heat olive oil and butter in a pan over medium heat. Add garlic and chili flakes; cook until fragrant, about 30 seconds.

3. Add cherry tomatoes with a pinch of salt and cook 3–4 minutes until blistered.

4. Stir in sun-dried tomatoes and capers.

5. Add cooked pasta and reserved pasta water. Toss until coated and silky.

6. Add fresh basil and Parmesan, toss again, and serve immediately.