Fettuccini with Cherry Tomatoes, Basil & Cottage Cheese

Cook Time 15 mins

Servings 2

Ingredients

1 x 225g San Remo Egg Fettuccini Pasta
1 cup basil leaves
75 mls olive oil
1 garlic clove
300g cherry tomatoes, sliced into halves
150g cottage cheese or ricotta
salt & pepper

Method

Heat the oil and garlic in a large pan. Add tomatoes and cook on a medium to high heat for 4 to 5 mins, stirring occasionally, or until the tomatoes start to collapse. Reduce the heat to low and cook for a further 3 mins.
Remove the garlic and tear the basil leaves into the pan. Stir and turn down the heat to low.
Cover and cook for 5 mins.
Cook pasta as per packet directions and strain.
Place pasta into the pan and mix together with the sauce.
Add cottage cheese to the pan and turn off the heat.
Season with salt and pepper.

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