From Gardeners' Community Cookbook
2 T. butter
2-3 cloves garlic, finely chopped
4 c. Sweet 100 cherry tomatoes, rinsed and left whole*
1/2 c. heavy whipping cream
1/2 c. packed fresh basil leaves
1/4 t. salt
1/4 t. pepper
3/4 pound fresh linguine or fettuccine, cooked, drained, and kept warm**
1/2 c. grated Parmesan cheese
- Melt butter in a large nonreactive saute pan. Add the garlic and saute over medium-high heat until wilted but not browned, about 1 minute.
- Add tomatoes and saute until softened, about 2 minutes. Stir in cream, bring to a boil, and simmer briskly until slightly thickened, 1-2 minutes.
- Stir in the basil, salt, and pepper. Pour over the pasta and serve right away, accompanied by Parmesan on the side.
**Dried pasta may be substituted.