Shells with Cherry Tomatoes

Shells with Cherry Tomatoes

We bet you’ve got most of these in your fridge right now.

Serving: 6 people

1 box shells
4 tablespoons extra virgin olive oil
½ small onion diced
2 pints cherry tomatoes halved
6 leaves basil julienned
½ cup Parmigiano-Reggiano cheese grated

salt and pepper to taste

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