Creamy Spaghetti with Cherry Tomatoes and Mascarpone

Bring a large pot of water to a boil. Add salt (approximately 1 tablespoon of salt per 3 liters of water) and let it simmer over low heat while you prepare the sauce base.

Peel the onion and cut it into thin half-moons. Mince the garlic.

In a deep pan, heat the olive oil together with the butter. Add the onion, lightly salt it, and sauté over medium heat until golden. Towards the end, add the garlic and sauté briefly, for about 1 minute, being careful not to burn it.