Name: Conchiglie con la Lattuga Romana (Conchiglie with Cos Lettuce, Tomato and Breadcrumbs)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 5 tablespoons extra-virgin olive oil; grated mature pecorino, to serve; salt and pepper; 375 g (12 oz) conchiglie; 300 g (10 oz) cos lettuce, sliced very thinly; 125 ml (4 fl oz) passata (sieved tomatoes); 2 garlic cloves, chopped very finely; 1 dried chilli, crumbled; 4 shallots, chopped very finely

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
30 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

I never put the outside leaves of a cos lettuce in a salad, because they are too tough. I save them for a delicious risotto, or for this equally delicious pasta sauce.

Ingredients

5 tablespoons extra-virgin olive oil
4 shallots, chopped very finely
2 garlic cloves

Method

Heat half the oil, the shallots, garlic and chilli in a large frying-pan. Add 2 tablespoons of hot water and 2 pinches of salt and cook for 7 minutes, shaking the pan very frequently.
Mix in the cos lettuce and cook until it becomes limp. Now stir in the passata and co