Pasta Shells with Ricotta and Cherry Tomatoes
| Yield: | 4 Servings |
| Categories: | Pasta |
| 4 | Ripe tomatoes; chopped | |
| 6 | tb | Extra virgin olive oil |
| Gen. amount fresh basil leaves; roughly torn | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | c | Fresh ricotta cheese |
| 14 | oz | Conchigliepasta shells or similar |
| 1 | c | Parmigiano Reggiano; freshly grated |
| Extra virgin olive oil; for drizzling |
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