Dinner last night, trying to take advantage of all the fresh tomatoes and basil from our garden. The recipe comes from “My Recipes”, easy and yummy!
1/3 cup extra virgin olive oil
2 large garlic cloves, finely chopped
3/4 teaspoon kosher salt
1 1/4 pounds (1 quart) small cherry and teardrop tomatoes (I used a combo of grape, Roma and beefsteak)
3/4 pound seashell pasta (I used a bag of bowties, it was a little over a pound, I just used it all)
1/2 cup shaved Parmesan cheese (I used shredded)
1/2 cup thinly sliced fresh basil leaves
1 Combine oil, garlic and salt in large bowl. Chop all tomatoes and add to bowl, stirring to combine. Let stand about 30 minutes, stirring occasionally.
2 Meanwhile, cook pasta according to package directions.
3 Drain pasta, saving 1 cup cooking water. Toss pasta with tomato mixture, then with cheese and basil. Mix in additional pasta water as needed. Season with salt.