Super Creamy Ricotta Pasta Shells with Zesty Pecorino or Parm and Fresh 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 generously and leave some starchy water aside after the pasta is done cooking- should you need to thicken the sauce this is the key ingredient to a creamy 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 tomatoes start blistering and softening ~5-7 mins. Drain pasta and add it to the pan and toss to coat evenly. Add ricotta and toss until evenly spread- but you still want to see nice, thick dollops. Transfer to a serving bowl or plate; add your pecorino or Parm and garnish with basil! Enjoy every single forkful!