Conchigilie pasta with rich tomato sauce recipe
Use large pasta shells to scoop up every bit of this rich tomato, chilli and basil sauce recipe then top with parmesan for a quick dinner.
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
Ingredients
- 50ml extra-virgin olive oil
- 1 finely chopped onion
- 2 crushed garlic cloves
- Large pinch of chilli flakes
- 2 chopped anchovy fillets
- 800g tinned chopped tomatoes
- Pinch of sugar
- Splash of red wine vinegar
- Bunch of basil
- 400g cooked conchiglie
- Grated parmesan or vegetarian alternative
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