Cook the spaghetti in salted boiling water per package instructions; drain pasta making sure to reserve 1/4 cup of the cooking water.
Meanwhile, heat the butter in a skillet over medium-high heat.
Add the tomatoes and crushed red pepper flakes and cook, stirring often, until tomatoes are nearly ready to burst, about 5-6 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute. Turn off the heat.
Add the drained spaghetti to the skillet along with some of the reserved pasta water, as needed.
Add the fresh parsley & basil then season well with sea salt and freshly cracked pepper, to taste; toss until evenly coated.
Pour into a serving bowl and serve with lots of freshly grated Parmesan on the side. Serve immediately. Enjoy.