Ricotta Pasta Shells with Pecorino or Parm and Fresh Basil

Follow instructions on your pasta of choice, leaving it slightly al dente as it will cook further in the pan. Generously salt your pasta water and reserve some after cooking to use for thickening the sauce if needed. Warm up a skillet and add olive oil or butter. Add cherry tomatoes and season with sea salt, pepper, thyme, tomato paste, honey, and red pepper flakes. Cook for about 5-7 minutes until the tomatoes start blistering and softening. Drain the pasta and add it to the pan with the tomatoes, tossing to coat evenly. Add the ricotta and toss until evenly spread, making sure to leave some nice, thick dollops. Transfer to a serving bowl or plate, add your pecorino or parmesan, and garnish with basil. Enjoy!