INGREDIENTS
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1/2 c. extra virgin olive oil
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3 garlic cloves, finely chopped or minced
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3/4 t. sea salt
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1/2 t. red pepper flakes
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1 pt. small cherry or teardrop tomatoes (I used sugar plums)
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1 lb medium seashell pasta
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1/2 c. Parmesan cheese, shaved
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1/2 c. thinly sliced fresh basil leaves