A recipe does not need to be fussy to feel special, and Fresh Tomato Conchiglie Pasta is a lovely reminder of that. I love a main course with enough character to carry the whole meal. I would serve it without too much ceremony and let the food speak for itself.
Ingredients
- 330g Conchiglie Pasta
- 1/4 c extra virgin olive oil
- 550g cherry tomatoes
- 1 large shallot sliced
- 3-4 cloves garlic sliced
- 1 red hot pepper, seeded and sliced
- 1 tsp. Sugar
- Fresh basil
- Salt and black pepper
- Fresh Romano cheese
- Fresh pearl mozzarella
Instructions
- While the oil is still cold start sautéing the shallots, as the oil starts heating add 3-4 cloves of garlic and cook gently as it becomes fragrant making sure not to burn add the tomatoes and 1 teaspoon sugar. Let the tomatoes cook gently once they burst add the basil and cook until welted.
- Transfer the tomatoes into a blender and blend smooth.
- Return back to the pan add 1 cup pasta water cook quickly until combined then add the cooked pasta and stir to coat with the sauce.
- Arrange in a plate top with fresh grated Romano, pearl mozzarella and fresh basil, then drizzle with EVOO and enjoy.