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Active time
10 minutes
Total time
15 minutes
8 servings

1 box medium shells (16 ounces)

4 tablespoons extra virgin olive oil

½ small onion, diced

2 pints cherry tomatoes, halved

salt and pepper to taste

6 leaves basil, julienned

½ 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.
  3. Add tomatoes and sauté for 3-4 minutes until blistered.
  4. Season with salt and pepper.
  5. Cook pasta 1 minute less than package directions, drain and toss with sauce and ½ cup pasta cooking water.
  6. Remove from heat and add basil and cheese.
  7. Stir to combine and serve.

Photo and recipe courtesy of Barilla


Calories: 340
Total Fat: 12g
Saturated Fat: 4g
Sodium: 100mg
Carbohydrate:45 g
Fiber: 2g
Total Sugar:4 g
(Added Sugar: 0g)
Protein: 12g

Yield: 8 servings

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