Fettuccine with Cherry Tomatoes and Watercress

1. 1

   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.

2. 2

   Set the mixture aside.

3. 3

   In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.

4. 4

   Drain, return to the hot pan, and toss with the tomato mixture, the watercress, and the remaining 1/4 teaspoon salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.