ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seashells with Basil, Tomatoes, and Garlic

Photo: Annabelle Breakey; Food Styling: Robyn Valarik
Total time 45 mins
Yield Serves 6 (serving size: 1 1/2 cups)
Raw tomatoes get juicy as they stand, helping to create the sauce.


  • 1/3 cup extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • About 3/4 tsp. kosher salt
  • 1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes
  • 3/4 pound medium seashell pasta
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup thinly sliced fresh basil leaves

Nutrition Information

  • calories 361
  • caloriesfromfat 37 %
  • protein 11 g
  • fat 15 g
  • satfat 3 g
  • carbohydrate 47 g
  • fiber 3 g
  • sodium 510 mg
  • cholesterol 5 mg

How to Make It

  1. Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.

  2. Meanwhile, cook pasta as package directs in a large pot of salted boiling water.

  3. Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt.