Italian Conchiglie Pasta in Tomato Sauce Recipe
Conchiglie is an Italian pasta shaped like seashells, renowned for its distinctive design and ability to hold sauces effectively.
Ingredients
- Flour - 1 and ½ cups
- Large egg (beaten) - 1pc.
- Salt - 1 tsp.
- Cold water - 1 tbsp.
- Conchiglie (cooked) - 400g
- Canned tomato (chopped) - 1 can
- Red bell pepper (chopped) - ½ pc
- Onion (finely chopped) - 1 pc
- Garlic cloves (crushed) - 2
- Dry basil - 1 pinch
- Chili flakes - 1 tsp
- Extra virgin olive oil - 1 tbsp
- Salt to taste
Instructions
Conchiglie pasta from scratch
- In a medium-sized bowl, mix the salt and 1 cup flour. Form a small well between the flour mixture using your hands.
- In the middle of the well, pour over the beaten egg and the water. Slowly mix the flour mixture and the egg and water mixture together with your hands to form a dough.
- On a countertop, lightly spread the remaining flour. Remove the dough from the bowl and start kneading it for about 5 minutes on the working surface.
Conchiglie Pasta in Tomato Sauce
- In a heated pan, put the extra virgin olive oil. Saute the chopped onion gently for 7 to 8 minutes.
- Add the crushed garlic, red bell pepper, salt and chilli flakes. Let it cook for another 3 minutes.
- Pour the chopped tomatoes onto the pan with a splash of water. Put the dry basil and let it simmer for about 4 to 5 minutes and allow to cook.
- Add the cooked conchiglie pasta to the sauce with 2 tbsp cooking water. Gently toss and mix together then serve.
Nutrition
Calories: 130kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 1gCholesterol: 47mgSodium: 801mgFiber: 2gSugar: 3g
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