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
How to Make It
In a large glass or stainless-steel bowl, toss the tomatoes with the garlic, oil, 1/2 teaspoon of the salt, the pepper, and basil. Set the mixture aside.
In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain, return to the hot pan, and toss with the tomato mixture, the watercress, and the remaining 1/4 teaspoon salt.
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.
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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Laura MacKinnon
Review Body: This was excellent! I subbed a few tablespoons fresh mint for the fresh basil, since I didn't have any. And I used rigatoni instead of fettuccine. The marinated tomatoes were amazing, especially with the bite of garlic. This was the first time I have had watercress (I got some in my CSA) and I really enjoyed it.
Review Rating: 5
Date Published: 2018-01-12
