Conchiglie with Passata

Directions-

  1. Bring a large pot of water to a boil. Season heavily with salt.
  2. Cook the pasta for 11–12 minutes or until al dente. Always set a timer following the box instructions, but taste the pasta before straining to make sure you like the texture.
  3. In the meantime, In a sauce pot, on medium heat, add extra virgin olive oil and sliced onion. Sautee until its soft and translucent.
  4. Add jar of Passata and bring to a strong simmer for 15 minutes.
  5. When pasta is ‘al dente’, drain and add to sauce pan and coat evenly.
  6. Top with grated Parmigiano Reggiano and enjoy!

 

Buon Appetito!

Serves

4

Method

Boil

Time

30

Difficulty

3

Ingredients

• 500 GR. CONCHIGLIE

• 500 GR. CONCHIGLIE

• 1  JAR OF PASSATA WITH BASIL

• 1 TBSP. EXTRA VIRGIN OLIVE OIL

• 1/2 WHITE ONION, THINLY SLICED

• 1/4 CUP PARMIGIANO REGGIANO CHEESE (OPTIONAL)