Photo: Annabelle Breakey; Food Styling: Robyn Valarik
YieldsServes 6 (serving size: 1 1/2 cups)
AuthorClifford A. Wright,
Raw tomatoes get juicy as they stand, helping to create the sauce.

How to Make It

Step 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.

Step 2
2

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

Step 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.

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

Directions

Step 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.

Step 2
2

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

Step 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.

Seashells with Basil, Tomatoes, and Garlic