Fettuccine with Cerry Tomatoes

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From the May 2005 issue of For Me magazine.

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Serves 2

[*]Cook refrigerated fettuccine as package directs. Drain return to pot.

[*]Meanwhile, heat a little oil in a large nonstick skillet. Add a pint of cherry tomatoes, cut in half, and 1 to 2 tsp minced garlic. Sprinkle with salt. Heat until tomatoes soften.

[*]Pour over pasta, add a handful or more of chopped fresh basil or parsley; toss to mix. Dollop servings with ricotta cheese. Grind fresh black pepper over top.

 

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