- 2 T butter
- 2-3 cloves garlic
- 4 c Sweet 100 cherry tomatoes, rinsed and left whole
- ½ c heavy cream
- ½ c fresh basil leaves, shredded
- ¼ t salt
- ¼ t black pepper
- ¾ lb fresh linguine or fettuccine, cooked, drained and set aside in a warm place
- ½ c grated Parmesan cheese
- Melt the butter in a large non-reactive saute pan. Add the garlic and saute over medium-high heat until wilted but not browned, about 1 minute.
- Add the tomatoes and saute until softened, about 2 minutes. Stir in the cream, bring to a boil, and simmer briskly until slightly thickened, 1 to 2 minutes.
- Stir in the basil, salt, and pepper. Pour over the pasta and serve right away, accompanied by the Parmesan on the side.
- If Sweet 100s are not available, other cherry tomatoes, from the miniature pear tomato varieties to the slightly larger, more available cherry-size cherry tomatoes, may be used. If using the latter, cut them in half so that they rapidly melt into the sauce without overcooking.
- The softness of fresh noodles makes a supreme underpinning for this quick and uncomplicated saucing. Dried noodles can, of course, be substituted, as long as they are of the strandy linguine or fettuccine type.