Boil Pasta

Bring a large pot of water to a boil. Season generously with salt.

Make the Tomato Butter Sauce

In a large skillet or saucepan, melt the butter over medium heat with the olive oil.

Add chopped onion and 1 tsp salt, cooking until softened (about 5 minutes).

Stir in garlic, and cook until fragrant (about 1 minute).

Add cherry tomatoes and remaining salt, simmer until tomatoes are broken down and saucy about 8-10 minutes.

While the tomato butter sauce cooks, boil pasta according to package instructions until just al dente (I cook 1-2 minutes less than the package says because this will also be baked, and I do not want the pasta to get too soft!!). Drain.

Make the Cheese Mixture

In a bowl, mix the ricotta, crème fraîche, Parmesan cheese, and salt until well combined.

Assemble & Bake

Toss the drained pasta with the tomato butter sauce.

Transfer to a greased baking dish. Dollop or spread the cheese mixture evenly over the top.

Sprinkle with extra parmesan and bake at 400°F for 20–25 minutes, until bubbly and golden at the edges.

Finish & Serve

Let it rest for 5 minutes. Top with fresh basil and freshly cracked black pepper. Enjoy!