Ricotta Pasta Shells with Blistery Tomatoes and Basil

Follow instructions on your chosen pasta; 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 generously and leave some aside after the pasta is done—this is the key ingredient to a creamy + thick 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. Cook until the tomatoes start blistering and softening, which takes about 5-7 minutes. Drain the pasta and add it to the pan with the tomatoes, tossing to coat evenly. Add the ricotta and toss until evenly spread, but you still want to see nice, thick dollops. Transfer to a serving bowl, add pecorino, feta or Parm & garnish with basil! Enjoy!!