Creamy Mascarpone Spaghetti with Roasted Cherry Tomatoes

In a large pot, bring water to a boil for the pasta. Season it thoroughly with salt (approx. 1 tablespoon of salt for 3 liters of water) and keep it boiling while you prepare the sauce base.

Peel the red onion and cut it into thin half-rings. Finely chop the garlic.

In a deep pan, heat the olive oil with the butter. Add the onion, lightly salt it, and sauté over medium heat until golden. Finally, add the garlic and sauté for another 1 minute, making sure it doesn't burn.