Seashells with Basil, Tomatoes and Garlic

recipe courtesy Sunset Magazine

Seashells with Basil, Tomatoes and Garlic

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

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.

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

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. Serves 6.