Seashells with Basil, Tomatoes, and Garlic

Photo: Annabelle Breakey; Food Styling: Robyn Valarik

Raw tomatoes get juicy as they stand, helping to create the sauce.

Yield: Serves 6 (serving size: 1 1/2 cups)
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 37%
  • Protein: 11g
  • Fat: 15g
  • Saturated fat: 3g
  • Carbohydrate: 47g
  • Fiber: 3g
  • Sodium: 510mg
  • Cholesterol: 5mg

Ingredients

  • 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

Preparation

  1. 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. 2. Meanwhile, cook pasta as package directs in a large pot of salted boiling water.
  3. 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.
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