1. In a large skillet, combine the olive oil, chopped garlic, and chili flakes. Cook over low heat until the garlic becomes fragrant, 2-3 minutes.
  2. Add the tomatoes to the skillet, and cook over medium heat until softened, about 5-7 minutes. Add the Kerrygold Salted Butter and sliced basil to the skillet. Turn the heat off, then toss to combine, allowing the residual heat from the pan to soften the basil and melt the butter.
  3. Meanwhile, cook the pasta until al dente, and scoop out 1 ½ cups of starchy pasta water. Set aside.
  4. Turn the skillet heat to low, and transfer the cooked pasta directly into the skillet with the sauce. Add 1 cup of pasta water, and the grated Kerrygold Dubliner Cheese to the skillet. Shake the pan, and use a wooden spoon to gently incorporate the pasta into the sauce, until the pasta absorbs the sauce. Add more water as needed to loosen the sauce to a glossy consistency.
  5. Plate the pasta, and top with more basil leaves, a drizzle of olive oil, toasted pine nuts, and more grated cheese.