Christina Pirello

Conchiglie with Raw Tomatoes

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Preparation info
  • Makes

    2-3

    servings
    • Difficulty

      Easy

Appears in
The Macroterranean Way: Back to the Cutting Board
The Macroterranean Way

By Christina Pirello

Published 2021

  • About

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.

Ingredients

  • 1 pound cherry tomatoes, quartered
  • ⅓ cup extra virgin olive oil
  • Sea salt

Method

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 r