Janet McConnell’s Fettuccine with Marinated Tomatoes, Basil & Cream

1 /2 pounds ripe tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1/3 cup coarsely chopped basil.....20-25 leaves
1/2 teaspoon salt
pepper
1 cup heavy cream
1/2 pound pasta ('tho it can easily be more)
2/3 cup grated Parmesan
2-3 ounces Gorgonzola (or feta) cheese

Cut the tomatoes into large chunks and toss with the oil, garlic, basil 1/4 teaspoon salt and 1/8 teaspoon pepper (I add lots more).

Heat the cream in a large skillet...reduce to about 1/2 cup (give or take). Lower the heat and add the tomatoes...cook together 3-4 minutes gently.

Add drained pasta and cheeses to the cream..toss together and serve.

I never have Gorgonzola on hand...have substituted feta with great results! (add it to the cream first and let it begin to melt (stirring) before adding the pasta.

It's from the Fields of Green (Somerville). Quick & delish !