Pasta Shells With Ricotta And Tomatoes

1. 1

   In a large bowl mix the tomatoes, olive oil, basil salt and black pepper together. Leave to infuse for at least 15 minutes, then add the ricotta. Cook the pasta in plenty of lightly salted water until al dente....Drain and toss toghter with the tomatoes and rocotta. Sprinkle generouly with Parmesan and drizzle with olive oil.

2. 2

   A nice addition add a few sun dried tomatoes...If regular tomatoes are too juicy remove seeds etc prior to chopping or slicing.

* Per serving · 4 servings · Values may vary.

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