Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese Recipe

Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese Recipe

  • 1 box Barilla White Fiber Shells
  • 4 tablespoons extra virgin olive oil
  • 1/2 small onion, diced
  • 2 pints cherry tomatoes, halved
  • Salt to taste
  • Black pepper to taste
  • 6 leaves basil, julienned
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  1. Bring a large pot of water to a boil.
  2. In a large skillet, Cook onion in olive oil for 3-4 minutes or until translucent. Add cherry tomatoes and saute for 3 to 4 minutes until blistered. Season with salt and pepper.
  3. Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid. Remove from heat and add basil and Parmigiano-Reggiano cheese. Stir to combine and serve.
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