Get your prep done before you start cooking. Mince the garlic, chop the parsley and roughly chop the olives.

Bring a large pot of generously salted water to a boil.

Heat oil and butter in a large skillet over medium high. Add cherry tomatoes, cook until they start to burst, about 3 minutes. Add garlic, salt, pepper, soy sauce, red pepper flakes and Italian seasoning. Stir to combine and cook for 1 minute. Add tomato paste and stir until dissolved. Cover the skillet, reduce heat to medium low and simmer for 15 minutes.

In the meantime, add spaghetti to the pot with boiling water. Cook until al dente. When ready, scoop up 1 cup cooking water, then drain the spaghetti.

Add ½ cup cooking water to the tomato sauce. Stir in capers and olives. Toss spaghetti with sauce, just until it clings to the pasta strands. If the pasta gets too dry, add more cooking water and toss. Finish off with parsley.

Serve immediately, sprinkle with Parmesan. Enjoy!