Fettuccine with Goat's Cheese, Cherry Tomatoes and Fresh Basil

1 Gino book
8 Tablespoons Extra virgin olive oi
2 Cloves Garlic
300 Grams Cherry tomatoes
500 Grams Fettucine
1 Bunch Fresh Basil
150 Grams Goats cheese

1. Bring 5 litres of water to the boil in a large saucepan with 1.5 tablespoons of fine salt.
2. In a medium frying pan, add the oil and gently fry the garlic and cherry tomatoes for 2 minutes, stirring with a wooden spoon.
3. Season with salt and pepper then remove from the heat and set aside
4. Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered.
5. Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it.
6. Pour over the cherry tomato mixture, add the basil and crumble in the goat’s cheese. Gently fold together, away from the heat, for 30 seconds allowing all the flavours to combine.
7. Serve immediately, garnished with fresh basil leaved and accompanied with a glass of your favourite cold beer.