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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Recipe Summary
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.
