White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese
This is another great recipe from the Barilla collection on All Recipes - I really, really liked this one!! I loved the fresh tomatoes and basil with the simple seasoning. I think this one is good warm or cold - I had it warm with dinner, and then cold for lunch the next day. Yumm!! My son wasn't a big fan - I don't think he liked the tomatoes in it and he said it was kind of boring flavor-wise (what does he know anyway!?) :)
You can season this as lightly or generously as you like with the salt and pepper, and add more or less cheese to taste. This works great as a side dish, or as meatless main - or grill up some chicken and serve over the pasta for a complete meal! I think this is absolutely delicious and a very versatile recipe, easy to tweak to your personal tastes.
White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese by Barilla
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
- 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 saute for 3-4 minutes until blistered. Season with salt and pepper.
- 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.
- Stir to combine and serve.