Cook the Pasta: Fill your pot with water, add a generous pinch of salt and bring to a boil. Add casarecce pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

Prepare the Sauce Base: While pasta cooks, heat 4 tbsp olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté for 1-2 minutes until fragrant but not browned. Add halved strawberry tomatoes to the skillet. Cook 5-7 minutes, stirring occasionally, until tomatoes soften and release their juices. Season with a pinch of salt, black pepper, and red pepper flakes (optional) to taste.

Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomatoes. Toss well to coat, adding a splash of reserved pasta water if needed to create a silky sauce. Remove from heat and stir in torn basil leaves, parmesan cheese, and butter. Serve and enjoy!