I love pasta – in all shapes, sizes, and forms. Like conchiglie pasta. It’s the shell-shaped one that I bought on a whim and now I wouldn’t eat any other kind, I guess. The best part about it is that it can hold the sauce in its little pocket to deliver the best sauce to pasta ratio.
This one is very simple. You just need a lot of tomatoes, some minced meat, seasonings, and time. I used a pressure cooker to get the meat cooking quicker yet retain every bit of delicious it can. The sauce is ready, pasta is cooked, and all one needs to do is marry them together in holy-crap-it’s-so-good-deliciousness.
Conchiglie pasta (any other will do too) – 2 portions
Minced meat – 150 gm
Olive oil – 2 tbsp
Garlic – 6-7 cloves minced
Tomatoes – 5-6 chopped
Rosemary – 1/2 tsp dried or 1 tsp fresh chopped
Fresh basil – 4-5 leaves sliced
Salt and pepper as needed
Cook the pasta as per instructions on the package.
Heat the olive oil in a pressure cooker.
Add the meat and saute for 2-3 mins.
Add the garlic and saute for a minute. Don’t let it turn brown. Or worse, burn it.
Tip the tomatoes in and stir in the rosemary.
Add salt and pepper. Close the cooker and let this cook for 10 mins on high flame and 35 mins on low.
Let the pressure drop on its own.
Give it a stir and a taste. Adjust seasoning if needed.
Add the basil and the pasta.
Serve. Top with some grated parmesan or even cheddar if like me you don’t have super expensive imported hard cheese.