Description
A comforting and simple Italian-inspired dish made with shell pasta, coated in a rich, homemade tomato basil sauce, and topped with freshly grated Parmesan and aromatic basil leaves.
Ingredients
Units
Scale
- 250g shell pasta (conchiglie)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 400g canned crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (optional)
- Salt and pepper to taste
- 1/2 tsp red chili flakes (optional)
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Cook shell pasta in salted boiling water until al dente. Drain and set aside.
- In a pan, heat olive oil over medium heat. Sauté onions until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes and tomato paste. Add sugar, salt, pepper, and chili flakes. Simmer for 15–20 minutes until thickened.
- Stir in chopped basil and adjust seasoning to taste.
- Toss cooked pasta in the tomato sauce until well coated.
- Serve hot, garnished with freshly grated Parmesan and extra basil leaves.
Notes
- For a smoother sauce, blend the tomatoes before cooking or use passata.
- Use whole wheat or gluten-free pasta if desired.
- Omit Parmesan or use plant-based cheese for a vegan version.
- Chili flakes add a subtle heat—adjust to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg
