1 pound bucatini pasta
6 tablespoons salted butter
2-3 cloves garlic, minced or grated
1 1/2 teaspoons freshly cracked black pepper
1/2 cup pecorino cheese, freshly grated
1 cup fresh basil, roughly chopped
2 cups cherry tomatoes, halved
2 tablespoons extra virgin olive oil
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and pepper and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and pecorino. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce. In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt.
To serve, divide the pasta among bowls and serve topped with tomatoes.