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Conchigilie pasta with rich tomato sauce

Name: Conchigilie pasta with rich tomato sauce
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 50ml extra-virgin olive oil; 1 finely chopped onion; 2 crushed garlic cloves; Large pinch of chilli flakes; 2 chopped anchovy fillets; 800g tinned chopped tomatoes; Pinch of sugar; Splash of red wine vinegar; Bunch of basil; 400g cooked conchiglie; Grated parmesan or vegetarian alternative

Published: 30 Apr 13
Updated: 18 Mar 24

Use large pasta shells to scoop up every bit of this really rich tomato sauce recipe, with peppy chilli and basil. Top with parmesan for a quick dinner.

Easy
May 2013

Test kitchen approved

Serves 4
Hands-on time 25 minutes, cooking time 60 minutes

Use large pasta shells to scoop up every bit of this really rich tomato sauce recipe, with peppy chilli and basil. Top with parmesan for a quick dinner.

Nutrition: per serving

Calories: 240kcals
Fat: 11.8g (2.4g saturated)
Protein: 7.8g
Carbohydrates: 25.6g (7.5g sugars)
Fibre: 3.6g
Salt: 0.5g

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Ingredients

50ml extra-virgin olive oil
1 finely chopped onion
2 crushed garlic cloves
Large pinch of chilli flakes
2 chopped anchovy fillets
800g tinned chopped tomatoes
Pinch of sugar
Splash of red wine vinegar
Bunch of basil
400g cooked conchiglie
Grated parmesan or vegetarian alternative

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Method

Heat a sauté pan and add 50ml extra-virgin olive oil. Gently fry the finely chopped onion for 10 minutes, until softened and golden. Add the crushed garlic cloves, a large pinch of chilli flakes and the chopped anchovy fillets (optional), then cook for 3 minutes more.
Add the tinned chopped tomatoes with a pinch of sugar and a splash of red wine vinegar, then season. Add the stalks from a bunch of basil, bring to a gentle simmer and cook for 1 hour, adding a splash of water if needed. Discard the stalks.
Toss through the cooked conchiglie with 2 tbsp cooking water. Season and serve with grated parmesan.

Recipe from May 2013 Issue

Nutrition

Nutrition: per serving

Calories: 240kcals
Fat: 11.8g (2.4g saturated)
Protein: 7.8g
Carbohydrates: 25.6g (7.5g sugars)
Fibre: 3.6g
Salt: 0.5g

delicious. tips

For al dente (firm to the bite) pasta, cook it for 1 minute less than suggested on the packet. To see if it’s ready, cut a piece in two – it should have a thin line of uncooked dough in the middle.

Learn how to make spicy bean and beef conchiglie below…