Conchiglie with Raw Tomatoes
I love this pasta cut because I love big chunky pieces of pasta in just about any dish. In this summery main course, the raw tomatoes are the co-star alongside these giant shells creating a light and airy but completely satisfying dish. A great fruity extra virgin olive oil and fresh basil make this summer in a bowl.
Makes 2-3 servings
- 1 pound cherry tomatoes, quartered
- 1/3 cup extra virgin olive oil
- Sea salt
- 2 teaspoons red wine vinegar
- Generous pinch crushed red chili flakes (optional)
- 12-15 whole basil leaves
- 8 ounces conchiglie or large shell-shaped pasta
Step By Step Instructions:
Make the sauce by simply tossing the quartered cherry tomatoes with olive oil, a generous sprinkle of salt and red wine vinegar. Set aside for 15 minutes. Taste and adjust seasoning for salt and vinegar.
While the sauce marinates, bring a pot of salted water to the boil, enough to generously cover the pasta. Cook the pasta al dente, about 9-10 minutes. Drain the pasta well, but do not rinse. Transfer to a serving bowl and stir in raw tomato sauce and fresh basil leaves to coat the pasta. Serve warm or at room temperature.