Fettuccine with Cherry Tomatoes and Watercress Recipe

In a large glass or stainless-steel bowl, toss the tomatoes with the garlic, oil, ½ teaspoon of salt, pepper, and basil. Set the mixture aside.

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

Drain, return to the hot pan, and toss with the tomato mixture, watercress, and the remaining ¼ teaspoon salt.