Recipe - Pasta Shells With Ricotta And Cherry Tomatoes

4 Ripe tomatoes; chopped
6 tablespoon Extra virgin olive oil
Gen. amount fresh basil
leaves; roughly torn
Salt
Freshly ground black pepper
One half cup Fresh ricotta cheese
14 ounce Conchigliepasta shells or
similar
1 cup Parmigiano Reggiano;
freshly grated
Extra virgin olive oil; for
drizzling

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 EATL Digest 24 Jul 96

Date: Thu, 25 Jul 1996 01:39:20 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM