- 1 pound small pasta shells
- 2 pints cherry tomatoes, halved
- 4 ounces Parmesan, broken into small pieces with a fork
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- kosher salt and black pepper
- Cook the pasta according to the package directions. Drain and return to pot.
- Add the tomatoes, Parmesan, oil, chives, 1 teaspoon salt, and ¼ teaspoon pepper and toss to combine.