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1 tbsp extra virgin olive oil, plus extra for drizzling
75g (2.5 oz) unsalted butter
4 garlic cloves, finely chopped
1 tsp chilli flakes, plus extra to serve
200g (7 oz) cherry tomatoes, quartered
1 tbsp soy sauce
2 tbsp oyster sauce
200g (7 oz) dried fettuccine, linguine or spaghetti or 400g (14 oz) fresh pasta (see my homemade pasta recipe)
finely grated parmesan cheese, to serve
1 tbsp finely sliced spring onions (scallions), to serve
Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, garlic and chilli flakes and cook, stirring, for a minute until fragrant, then add in the tomatoes. Cook, stirring, until the butter is just melted and the tomatoes have softened slightly (you want the garlic to soften but not colour). Next, add the soy sauce and oyster sauce. Simmer for a minute to allow all those flavours to infuse, then take the pan off the heat and set aside until the pasta is cooked.
Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente (for the dried pasta, follow the packet instructions for timings; for the fresh pasta, cook for 2-3 minutes or until al dente).
When the pasta is al dente, reserve a cup of pasta cooking liquid. Place the butter and tomato sauce back on the heat and add the pasta straight into the pan, along with a couple of tablespoons of the pasta cooking water. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick.
Divide pasta among serving plates. Top with lots of parmesan, a drizzle of olive oil, and a sprinkling of spring onion and chilli flakes.
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