Spaghetti with marinara and burst cherry tomatoes

Boil a pound of spaghetti and drain it a few minutes shy of the package directions.

Saute the cherry tomatoes in a little olive oil until they burst.

In a large saute pan over medium heat combine the tomatoes, marinara and the al dente pasta with a splash of pasta water; cook one to two minutes until the sauce is cohesive and emulsified.

Optionally add a pad of butter, then a little Parmesan.

Build the plate a little at a time: twirl small mounds with tongs, then twist bigger twirls into the plated pasta with a meat fork.

Tuck the tomatoes into pockets, add basil leaves, long strands of Parmesan and crushed red pepper.