Step 1

For the shells with agretti, cherry tomatoes and stracciatella recipe, clean the agretti and blanch in salted boiling water for a few seconds; drain and boil the pasta in the same water, according to the time shown on the package.

Step 2

Place the whole cherry tomatoes on a baking tray lined with parchment paper, season with oil and salt, bake at 390°F for 7-8 minutes, then peel. Brown them with the agretti in a pan with oil, salt and pepper for 1 minute.

Step 3

Drain the al dente pasta and sauté it for 1 minute in the pan with the tomatoes and agretti, together with 1 tablespoon of stracciatella and a handful of basil leaves. Transfer the pasta to plates, finish with the remaining stracciatella and serve.