Cook the Pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Prepare the Sauce:

2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

3. Stir in cherry tomatoes and canned diced tomatoes. Cook for about 5 minutes, stirring occasionally.

4. Add salt, black pepper, red pepper flakes, and Italian seasoning. Stir well and let simmer for 3-4 minutes.

5. Pour in balsamic vinegar (if using) and stir in butter for extra richness.

Combine and Serve:

6. Add the drained pasta to the skillet, tossing to coat in the sauce. If the mixture is too thick, gradually add reserved pasta water until desired consistency is reached.

7. Stir in fresh basil and half of the Parmesan cheese.