Seashell Pasta w/Basil Tomatoes and Garlic

    •    1/3 cup extra-virgin olive oil
    •    2 large garlic cloves, finely chopped
    •    About 3/4 tsp. kosher salt
    •    1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes
    •    3/4 pound medium seashell pasta
    •    1/2 cup shaved parmesan cheese
    •    1/2 cup thinly sliced fresh basil leaves
Preparation
    1.    1. Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.
    2.    2. Meanwhile, cook pasta as package directs in a large pot of salted boiling water.
    3.    3. Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt.