Elegant Home Party Dish: Conchiglie Pasta with Tomato Sauce
Make Restaurant-Quality Pasta at Home! A Recipe for Tomato Conchiglie Pasta Perfect for Home Parties
I often make pasta for my mother at home. One day, she suddenly craved pasta and suggested we go out to eat it. Honestly, I don’t know of any great pasta restaurants in my area because I prefer making it myself at home. The money spent at a restaurant could yield even more delicious pasta at home. While I might not be able to replicate the restaurant ambiance, I can certainly achieve the restaurant taste. So today, I made pasta for my mother again, this time using conchiglie. Conchiglie are shell-shaped pasta, and I personally love short pasta shapes like these. Should we make it with a cream sauce? Or a tomato sauce? What did my mother choose? Tomato sauce, of course! She seemed to have enjoyed the tomato penne pasta I made last time. So, let me share with you now how to make delicious tomato conchiglie pasta!
Ingredients
- 180g Conchiglie pasta
- 1.5 cups Tomato sauce
- 2/3 cup Pasta cooking water (reserved)
- 3 cloves Garlic
- 3 strips Bacon
- 5 Cherry tomatoes
- 5 Black olives (pitted)
- 4 Tbsp Olive oil
- 1 Tbsp Grated Parmesan cheese
- 1 Tbsp Salt
- 1 pinch Black pepper
- 1 pinch Dried parsley flakes (for garnish)
Cooking Instructions
Step 1
First, bring 1.5 liters (about 6 cups) of water to a boil in a large pot for cooking the conchiglie pasta. Using plenty of water helps prevent the pasta from sticking together and ensures even cooking.
Step 2
Peel the fresh garlic cloves and thinly slice them into approximately 0.3cm thick pieces. Slicing the garlic thinly will help release its aroma and flavor more effectively into the sauce.
Step 3
Wash the cherry tomatoes thoroughly, remove their stems, and slice them in half. This makes them easier to eat in the pasta.
Step 4
Slice the pitted black olives in half, just like the cherry tomatoes. They will add both visual appeal and a savory flavor to the dish.
Step 5
Cut the thick-cut bacon into 2cm pieces. Having the bacon pre-cut will make it convenient when it’s time to sauté it for the pasta.
Step 6
Once the water is at a rolling boil, add 1 tablespoon of salt and stir until dissolved. Then, add the conchiglie pasta and cook for about 10 minutes, or slightly less than the time indicated on the package. Check the pasta for doneness periodically.
Step 7
Drain the cooked conchiglie pasta using a colander and transfer it to a large bowl. Add 1 tablespoon of olive oil and gently toss the pasta to prevent the pieces from sticking together. This step helps maintain the pasta’s texture and adds a nice sheen.
Step 8
Now, let’s prepare the sauce. Heat 3 tablespoons of olive oil in a preheated pan over medium-low heat. Add the sliced garlic and sauté gently until fragrant, being careful not to burn it. Low and slow is key for infusing the oil with garlic flavor.
Step 9
Once the garlic is fragrant, add the sliced bacon to the pan and cook over medium heat. As the bacon renders its fat and becomes crispy, it will enrich the sauce.
Step 10
When the bacon is nicely cooked, pour in 1.5 cups of tomato sauce and 2/3 cup of the reserved pasta cooking water. Stir in 1 tablespoon of grated Parmesan cheese and a pinch of black pepper. Continue to stir and simmer until the sauce thickens slightly and the ingredients are well combined.
Step 11
When the tomato sauce is gently simmering, add the cooked conchiglie pasta, halved cherry tomatoes, and sliced black olives to the pan. Stir everything together gently to coat the pasta and vegetables evenly with the sauce.
Step 12
Continue to cook until the conchiglie pasta has absorbed some of the sauce and the cherry tomatoes are tender but still hold their shape. The sauce should be nicely coating the pasta. Finally, sprinkle with dried parsley flakes for a fresh finish. Your delicious Tomato Conchiglie Pasta is ready to be enjoyed as a wonderful home party dish!
