Pasta Shells with Ricotta and Cherry Tomatoes

4 Servings

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Pasta Shells with Ricotta and Cherry Tomatoes Ingredients

4 Ripe tomatoes; chopped	1/2 c Fresh ricotta cheese
6 tb Extra virgin olive oil	14 oz Conchigliepasta shells or
Gen. amount fresh basil	1 c Parmigiano Reggiano;
Salt	Extra virgin olive oil; for
Freshly ground black pepper

Instructions for Pasta Shells with Ricotta and Cherry Tomatoes

In a large bowl mix the tomatoes, olive oil, 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 together with the tomatoes and ricotta. Sprinkle generously with Parmesan and drizzle with olive oil. Serves 4 to 6. Posted to EAT-L Digest 24 Jul 96 Date: Thu, 25 Jul 1996 01:39:20 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>

Main Ingredient: PastaCuisine: Uncategorized