Pasta, Cherry Tomatoes and Cheese Fettuccine con pomodori cilege e bocconcini
Comments:	Substitute any long pasta such as tagliatelle, linguine or spaghetti for the fettuccine noodles.
Ingredients	Preparation
1 [8 1/2-ounce / 240-g] bocconcini cheese 8 to 10 cherry tomatoes 3 1/2 ounces [100 g] fettuccine pasta 2 tablespoons [30 mL] extra-virgin olive oil 2 or 3 fresh basil leaves, chopped or 1 pinch dried basil	Cut cheese in 8 equal pieces. Half cherry tomatoes. Boil pasta noodles into a large pot of boiling salted water until 'al dente' [just beginning to soften]. Heat olive oil into a saucepan; cook tomatoes approximately 1 minute, turning tomatoes often. Stir in basil. Drain done pasta noodles. Add paste noodles to saucepan along with cheese pieces, stirring gently until cheese just begins to melt. Serve at once.