May 26, 2019
Shells in a classic Italian spicy marinara
This pasta is probably one of the simplest Italian pasta dishes to make. It’s a simple red sauce pasta dish with a hint of cheese and spice. Yum!
And the best part? It comes together in only 20 minutes! Dinner made easy.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Conchiglie all'Arrabbiata.
- 1 pound pasta ((I used conchiglie or shells.))
- 5 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup tomato paste
- 1 teaspoon red peppers, crushed
- 1 14- ounce can cherry tomatoes
- 1 cup fresh basil, chopped
- 1 cup pecorino romano cheese, grated
- Salt and black pepper ((to taste))
- Additional fresh basil leaves ((for garnish))
- In a large saucepan over medium-low heat, heat the olive oil, and sautée the garlic until fragrant. Add the tomato paste and red peppers, and reduce the heat to low. Stir until aromatic, and then stir in the tomatoes and fresh basil. Allow the sauce to simmer over medium heat for about 7 minutes. Add salt and black pepper to taste.
- Boil water and cook the pasta until al dente, according to package directions. Reserve about 1/2 cup of the pasta cooking water before draining. Add the drained pasta and 1/2 cup of pasta water to the sauce, and stir gently until all pasta is evenly coated in sauce. Top with cheese, and stir gently. Serve with additional fresh basil, and enjoy!
