Tomato & Basil Creamy Shells

Elaboració

1. 01
   Pas 1Cook the pasta

   Cook the pasta for about 3–4 minutes shy of al dente, reserving 1 cup of pasta water. Drain the pasta and set aside.

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2. 02
   Pas 2Soften the onion and garlic

   In a large pan over medium heat, add olive oil and the onion and garlic and cook until softened. Lower the heat a little so the garlic doesn't burn.

   Nota

   Lower the heat a little so the garlic doesn't burn.

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3. 03
   Pas 3Stir in tomato paste

   Stir in the tomato paste and cook briefly, then add the halved cherry tomatoes.

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4. 04
   Pas 4Season the tomatoes

   Season the tomatoes with chicken bouillon, garlic powder, onion powder, paprika, red pepper flakes, salt, and black pepper. Stir everything together and allow the tomatoes to cook down and soften slightly.

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5. 05
   Pas 5Add cream and sun-dried tomatoes

   Pour in the heavy cream and stir until combined, then add the sun-dried tomatoes.

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6. 06
   Pas 6Melt in the Parmesan

   Add 1½–2 cups Parmesan cheese and stir until melted into the sauce.

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7. 07
   Pas 7Simmer the sauce1 min

   Cover and allow the sauce to come to a gentle simmer for about 1 minute over medium heat, until it begins to thicken.

8. 08
   Pas 8Thin with pasta water

   Add reserved pasta water a little at a time until the sauce reaches your desired creamy consistency.

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9. 09
   Pas 9Toss the shells

   Add the shells to the sauce and gently toss until every piece is completely coated and glossy.

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10. 10
    Pas 10Finish with basil and Parmesan

    Add chopped fresh basil and more grated Parmesan cheese on top. Serve and enjoy!

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