Ingredients:
Dried (or fresh) fettuccine pasta, enough for two people
1 c. grape tomatoes, halved
1/4 c. fresh basil, coarsely chopped
1/2 c. shredded monterey jack cheese
1/4 c. grated parmesan cheese
1/4 c. grated romano cheese
1/2 c. fresh mozzarella cheese, diced
1 tbsp. rosemary, crushed
1 tbsp. Italian herb mix
1/8 tsp. cayenne pepper
1/4 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. salt, or more to taste, plus more for boiling water
1 tbsp. olive oil
Directions:
To a large pot, add enough water to cover fettuccine pasta for two people. Add about 1-2 tbsp. salt to the water, as this is the only chance to flavor the pasta itself (I love the heck out of some Rachel Ray). Bring to a boil.
While the water is heating, halve the grape tomatoes and set aside.
Add the fettuccine to the water and boil for recommended time on the package--usually about 12 minutes. I recommend cooking al dente, especially since we're going to add the drained pasta back to the pot to include the remaining ingredients and let flavors meld together.
Finish halving the grape tomatoes and coarsely chop the basil. Smells amazing, right?
Give the mozz a dice.
Right about now, the pasta should be done. Drain and place back in the pot. Drizzle lightly with olive oil and toss.
Add the tomatoes, basil, all cheeses, and dry ingredients.
Mix the fettuccine and other ingredients together until well blended. If it is a little dry, drizzle a bit more olive oil onto the combination. Not too much. Lightly toss until smooth and creamy.
At this step, it took everything within me to not eat the entire pot. Of course, go ahead and taste the pasta to make sure it's to your liking. Add more of what you prefer.
Serve ...
... and eat your heart out. 
