250g x fettuccine
70g x Bresaola
1 x punnet mixed couloured cherry tomato
1 x bunch basil
60ml x EVOO (extra virgin olive oil)
1 glove x garlic
Cook fettuccine as directions on packet.
Heat oil in pan. Slice tomatoes in half and fry just until soft. Remove from pan.
Fry garlic, toss basil (leave some aside to garnish) in and wilt. Add fettuccine and stir through.
Assemble on the plates with the tomatoes and bresaola. Garnish with the fresh reserved basil.
Enjoy with a glass of Poachers Pinot Noir.