Tuesday, July 15, 2014

Mini Shells with Cherry Tomatoes ,Basil and Cheese

Here is a great dish to make on these hot days of summer.  I really love fresh basil and it goes wonderfully in this dish.  This is a quick easy recipe that is light and refreshing.  I  prepared this for dinner and served it warm and it was delicious.  I had some leftover for lunch the following day and ate it cold straight from the fridge and I thought it was even better!  Hope you enjoy!


  • 1 (12 ounce) box Barilla White Fiber Mini Shells
  • 4 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 pints cherry tomatoes, halved
  • Salt to taste
  • Black pepper to taste
  • 6 leaves basil, julienned
  • 1/2 cup grated Parmigiano-Reggiano cheese
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 tomatoes and saute for 3-4 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 cheese.
4.  Stir to combine and serve.