Begin heating a large pot of water for the pasta. In a large skillet over medium-high, heat oil and butter until butter is melted and slightly sizzling. Add cherry tomatoes and a pinch of kosher salt. Spread out tomatoes in a single layer for even cooking. Bring to a simmer, and cook for 10 minutes until broken down and fragrant. Add garlic and cook for 3-4 minutes until fragrant. Add olives, capers, and thyme, stir well, and cook for 5 minutes more.

When the water is boiling, add a generous amount of salt and spaghetti. Cook until al dente (about 1 minute before suggested time on pkg). Reserve ¼ cup pasta water, drain, and add to pasta sauce with reserved pasta water. Season with salt and pepper to taste (about 1 tsp kosher salt and a couple turns of black pepper).

I love serving my pasta with nutritional yeast, more fresh thyme, and black pepper.