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!
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 Printable Recipe

 Ingredients:

• 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

Directions:

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.