Pasta with Fresh Tomato-Basil Sauce

Courtesy of Cooking Light September 2010

1 (9 oz) pkg refrigerated fresh fettuccine

2 Tbsp olive oil

3 garlic cloves, minced

4 cups cherry tomatoes, halved

1/2 tsp salt

1 cup fresh basil leaves, torn

1/4 tsp freshly ground black pepper

2 oz Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

cook pasta, drain and place pasta in a large bowl. While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.