Ingredients:

• 2 pounds ripe heirloom tomatoes (4 to 5 medium tomatoes), halved at the equator
• 1 clove garlic, grated
• 3/4 cup finely grated Parmesan (3 ounces), plus more for garnish
• 4 tablespoons unsalted butter, cut into small pieces
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 lemon, zested and juiced
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 pound long pasta, like spaghetti, linguini, or fettuccine
• 1 1/2 cups basil leaves, torn