Seashell Pasta, Basil, Tomato, and Garlic Salad

I was looking for a recipe to take to a monthly girl's dinner and ran across this one on Big Sis Lil Sis Blog. I love basil and garlic and who doesn't like Parmesan cheese? So I gave it a go and the results were really good.
This recipe is indeed a keeper. It would be great to take out in the boat this summer because it doesn't have any mayonnaise. Oh, and my girlfriends loved it too!

Here's what I did!
Gather ingredients.
Combine the oil, garlic, pepper flakes and salt and simmer on very low heat for about 5 minutes.

Remove from heat and add the rest of the tomatoes. Let set for about 30 minutes.

Cook pasta and toss with tomato mixture. Add cheese and basil. Enjoy! Next time I think I will add more cheese....mumm

  • 1/2 c. extra virgin olive oil
  • 3 garlic cloves, finely chopped or minced
  • 3/4 t. salt (I recommend sea salt)
  • 1/2 t. red pepper flakes
  • 1 pt. small cherry or teardrop tomatoes
  • 1 lb medium seashell pasta
  • 1/2 c. Parmesan cheese, shaved
  • 1/2 c. thinly sliced fresh basil leaves

Combine oil, garlic, pepper flakes and salt and simmer on very low heat for 5 minutes or so; being careful not to burn the garlic.  Slice half of the tomatoes and stir the tomatoes into the mixture and simmer another 5 minutes.
Remove from heat and place in a large bowl. Place the other half of the sliced tomatoes into the mixture and stir. Let stand for about 30 minutes, stirring occasionally.  (Raw tomatoes get juicy as they stand, which helps create the sauce.)
Meanwhile, cook pasta as package directs for al dente  in a large pot of salted water. When done, drain and toss pasta with tomato mixture, then with the cheese and all but 1 tbsp. basil. Sprinkle remaining basil on top and season with a little salt, to taste.

Click here to print recipe!

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