Creamy Mascarpone Spaghetti with Roasted Cherry Tomatoes

Boil water for the pasta in a large pot. Salt it generously (approx. 1 tablespoon of salt per 3 liters of water) and keep it boiling while preparing the sauce base.

Peel the onion and slice it into thin half-moons. Finely chop the garlic.

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