If using fresh tomatoes, peel and dice them. This can easily be accomplished by cutting an X on the bottoms of the tomatoes and plunging them into rapidly boiling water for about 15 seconds. Quickly move the tomatoes to an ice bath to stop the cooking and to cool them rapidly. The skins can now be peeled off. Cut the tomatoes in half across the equator, and gently squeeze out the seeds. Dice the remaining firm tomato flesh.

To cut the basil into chiffonade, stack leaves and roll them like a cigar. Use a sharp knife to cut the cigar in about 1/8-1/4 inch ribbons.

Over medium-low to low heat, heat the oil in a small sauce pan, and let the minced garlic poach in the oil until soft. Set aside.

Cook the pasta in well salted water until al dente. Reserve ¼ cup of the cooking liquid, and then drain the pasta.

Return the fettuccine to the pot and, over high heat, add the reserved cooking liquid, olive oil and garlic and kosher salt and black pepper, to taste. Cook, tossing with tongs, until the water has cooked out, about 2 minutes.

Turn off the heat, and add the tomatoes and basil, tossing just to warm the tomatoes.

Just before serving, toss with the sliced cheese. You could also just serve the pasta with the cheese on top.

Garnish with a bit more fresh basil and diced tomato, a drizzle of extra virgin olive oil and some freshly ground black pepper.