I came across this recipe in Cooking Light a while back, tore it out and forgot about it. It turned up again while I was going through some recipes and I decided to get the ingredients for an easy weeknight meal. Super easy and delicious!
1 (9-ounce) package refrigerated fresh fettuccine (I used whole wheat penne)
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)
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.
Barbara Seelig Brown, Cooking Light