Pasta with Fresh Tomato-Basil Sauce

By jdwooten

This chunky sauce is paired with fettuccine, it would also be nice with short pasta shapes, like penne, gemelli, or farfalle. For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and pear (or teardrop-shaped) tomatoes.

Ingredients

• 1 (9-ounce) package refrigerated fresh fettuccine
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 cups cherry tomatoes, halved
• 1/2 teaspoon salt
• 1 cup fresh basil leaves, torn
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.
2. While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.