Conchiglie With Tomato & Basil (Olive Garden Copycat)

By ElizabethKnicely on February 19, 2013

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Ingredients

    1. 1 1/2 lbs ripe vine tomatoes, peeled, seeded & coarsely diced
    2. 10 garlic cloves, peeled and finely sliced
    3. 1/4 cup red onion, chopped
    4. 1/3 cup extra virgin olive oil
    5. 2 tablespoons unsalted butter
    6. salt, to taste
    7. black pepper, to taste
    8. 1/4 cup fresh basil, coarse chopped
    9. 1/4 cup mozzarella cheese, shredded
    10. 8 ounces medium pasta shells
    11. parmigiano-reggiano cheese, to taste

Directions

  1. HEAT olive oil and butter in a skillet. Add sliced garlic and onions. Saute over low heat until onions and garlic turn a light golden brown. Add diced tomatoes and cook together with garlic and onions for 5 minutes. Season with salt and pepper to taste. Add chopped basil and stir.
  2. COOK pasta according to package directions and drain.
  3. SERVE pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese. Garnish with fresh basil leaves and shredded mozzarella.
 
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