4 Servings 20 min Cook
1 Cup, grated Parmesan Cheese
1 Cup, chopped Watercress
1 Tbsp Balsamic Vinegar
1/2 Tsp Red Peppers
12 Oz Pasta
3 Cloves, minced Garlic
1/4 Cup Olive Oil
6 Medium whole (2-3/5" dia) Tomatoes
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
While pasta is cooking, dice tomatoes into small chunks.
Meanwhile, heat oil in heavy large skillet over medium-high heat.
Add garlic and crushed pepper; stir 30 seconds.
Add tomatoes; saut just until heated through, about 2 minutes.
Mix in vinegar; season sauce with salt and pepper.
Drain pasta and add to skillet; add watercress and 1 cup Parmesan cheese.
Toss until watercress wilts and sauce coats pasta.
Transfer to bowl.
Serve, passing additional cheese separately.