Conchiglie with Pesto Pomodoro
Shells are one of our favourite pasta shapes, great for scooping up luscious sauces. This tomato sauce recipe uses our Sun-Dried Tomato Pesto to make a perfect pasta dish.
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Cook Time
20 mins
Serves
6
Ingredients
- 500g pasta shells (gluten free)
- Olive oil spray
- 4 garlic cloves
- 700ml passata
- 2 tbsp. Sacla’ Sun-Dried Tomato Pesto
- Black pepper to taste
- 1 handful basil, roughly chopped
- 1 handful parsley, roughly chopped
- 3 tsp. engevita yeast flakes with B12
How to make the recipe
Step 1
Cook the pasta according to pack instructions and drain. Drain, keeping a cupful of the liquid to add back if necessary once the sauce has been added
Step 2
Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning
Step 3
Add the passata along with the Pesto and pepper to taste
Step 4
Simmer for 5-8 minutes until reduced by approximately a quarter. Pour over the cooked pasta shells and add a little liquid if needed
Step 5
Stir in the basil and parsley, and sprinkle with the yeast flakes