Conchiglie With Tomato & Basil (Olive Garden Copycat)

• 1 12 lbs ripe vine tomatoes, peeled, seeded & coarsely diced
• 10 garlic cloves, peeled and finely sliced
• 14 cup red onion, chopped
• 13 cup extra virgin olive oil
• 2 tablespoons unsalted butter
• salt, to taste
• black pepper, to taste
• 14 cup fresh basil, coarse chopped
• 14 cup mozzarella cheese, shredded
• 8 ounces medium pasta shells
• parmigiano-reggiano cheese, to taste

1. HEAT olive oil and butter in a skillet.
2. Add sliced garlic and onions.
3. Saute over low heat until onions and garlic turn a light golden brown.
4. Add diced tomatoes and cook together with garlic and onions for 5 minutes.
5. Season with salt and pepper to taste.
6. Add chopped basil and stir.
7. COOK pasta according to package directions and drain.
8. SERVE pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese.
9. Garnish with fresh basil leaves and shredded mozzarella.

tomatoes, garlic, red onion, extra virgin olive oil, unsalted butter, salt, black pepper, fresh basil, mozzarella cheese, pasta shells, cheese

Taken from www.food.com/recipe/conchiglie-with-tomato-basil-olive-garden-copycat-495845 (may not work)