Pasta with Fresh Tomato-Basil Sauce

By erinp

Cooking Light, September 2010

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)

Details

Servings 4
Adapted from myrecipes.com

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.