Fettuccine with Cherry Tomatoes and Watercress
Succulent little cherry tomatoes know no season, so you can enjoy this fresh-tasting no-cook pasta sauce any time of year. Marinate the tomatoes for at least the time it takes to boil the water and cook the fettuccine; the longer you let them sit, the better the sauce will be. Fast Weekday Pastas
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Ingredients
Directions
Notes
Variations
Use five cups of shredded arugula leaves instead of the watercress.
If you have lovely ripe summer tomatoes, substitute them for the cherry tomatoes.
For a more colorful version, use spinach fettuccine instead of regular. The taste will be just slightly different.
Serve the pasta with a little bit of goat cheese crumbled over the top.
Suggested Pairing
With its fresh tomatoes and peppery watercress, this pasta requires a crisp, light red to bring out its best. See if you can find a rosé-like Grignolino from the Piedmont region of Italy. If not, a Valpolicella or Bardolino, both from the Veneto, will do nicely.