Ricotta and Tomato Shells with Fresh Pecorino and Sweet Basil

Follow instructions on pasta of choice; pro-tip: leave it slightly al dente because it will later be transferred to a pan with tomatoes and cheese and cook some more. Don’t forget to salt your pasta water and leave some aside after the pasta is done cooking- should you need to thicken the sauce.

Warm up a skillet and add olive oil or butter. Throw in cherry tomatoes and season with sea salt, pepper, thyme, tomato paste, honey and red pepper flakes. Love it when my tomatoes start blistering and softening ~5-7 mins. Drain pasta and add it to the pan- toss to coat evenly. Add ricotta and toss until evenly spread- but you still want to see nice dollops. Transfer to a serving bowl or plate; add your pecorino or Parm and garnish with fresh basil! Enjoy every single forkful.