Here's a pasta recipe that's a bit of a departure from the usual. Little cubes of Yukon Gold potato, just cooked through with plenty of bite left, combine with miniature pasta shells, sweet grape tomatoes, and mint for a lovely main dish.
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Combine the tomatoes, olive oil, and garlic in a 10-inch fry pan and simmer over low heat until the tomatoes begin to break down, about 20 minutes. Season with salt and pepper, to taste.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente. At the same time, combine the chicken stock and potatoes in another 10-inch fry pan and cook over high heat until just cooked, about 13-15 minutes.
Drain the potatoes and reserve the chicken stock until the pasta is done. Drain the pasta, and in a large bowl, toss with the tomatoes, potatoes, mint, and cheese, and add the chicken stock as needed to loosen the sauce.