I also made this recipe to eat at the family White Sox/Tailgate party this weekend. I put all of it together the night before except the shaved parmesan and basil. I just added that in the morning we were going to eat this, and then tossed it all together one last time.
Although I really enjoyed this recipe and will definitely make it again, we all agreed it was good, but bland. It needed some more salt, pepper and maybe some Italian seasoning or something. Just not much flavor beyond the garlic and olive oil.
1/2 c. extra virgin olive oil
3 garlic cloves, finely chopped or minced
3/4 t. sea salt
1/2 t. red pepper flakes
1 pt. small cherry tomatoes, cut in half
1 lb medium seashell pasta
1/2 c. Parmesan cheese, shaved
1/2 c. thinly sliced fresh basil leaves
1 container of fresh mozzarella balls (I quartered mine)
Combine oil, garlic, pepper flakes and salt. Add tomatoes and let sit for about 15-30 minutes for flavors to blend.
Meanwhile, cook pasta as package directs for al dente in a large pot of salted water. When done, drain and toss pasta with tomato mixture, then with the cheese, basil and mozzarella balls. Mix well to combine.
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