Conchigilie pasta with rich tomato sauce
NUTRITION: PER SERVING
FAT: 11.8G (2.4G SATURATED)
CARBOHYDRATES: 25.6G (7.5G SUGARS)
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
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.
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.