Shells with Cherry Tomatoes, Basil & Parmigiano Reggiano

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Active time

10 minutes

Total time

15 minutes

Yield

8 servings

Ingredients

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

Instructions

Bring a large pot of water to a boil.
In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent.
Add tomatoes and sauté for 3-4 minutes until blistered.
Season with salt and pepper.
Cook pasta 1 minute less than package directions, drain and toss with sauce and ½ cup pasta cooking water.
Remove from heat and add basil and cheese.
Stir to combine and serve.

Photo and recipe courtesy of Barilla