Ingredients
1½lbcherry tomatoes
2clovesgarlic
6tbspolive oil
¾tspsalt
¼tspfresh-ground black pepper
½cupthin-sliced basil leaves,or chopped fresh parsley
¾lbfettuccine
10ozwatercress,(2 bunches)
Preparation
In a large glass or stainless-steel bowl, toss the tomatoes with the garlic, oil, ½ teaspoon of salt, pepper, and basil. Set the mixture aside.
In a large pot of boiling, salted water, cook the fettuccine for about 12 minutes until just done.
Drain, return to the hot pan, and toss with the tomato mixture, watercress, and the remaining ¼ teaspoon salt.
