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)
Recipe from Sunset

More From Sunset

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Seashells with Basil, Tomatoes, and Garlic Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy