Conchiglie with Raw Tomatoes

Name: Conchiglie with Raw Tomatoes
Cuisine: Italian
Ingredients: Generous pinch crushed red chili flakes (optional); 12–15 whole basil leaves; Sea salt; 2 teaspoons red wine vinegar; 8 ounces conchiglie or large shell-shaped pasta; 8 ounces conchiglie or large shell-shaped pasta; ⅓ cup extra virgin olive oil; 1 pound cherry tomatoes, quartered

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I love this pasta cut because I love big chunky pieces of pasta in just about any dish. In this summery main course, the raw tomatoes are the co-star alongside these giant shells creating a light and airy but completely satisfying dish. A great fruity extra virgin olive oil and fresh basil make this summer in a bowl.

Ingredients

1 pound cherry tomatoes, quartered
⅓ cup extra virgin olive oil
Sea salt

Europe
Italy
Pasta
Main course
Vegan
Summer

Method

Make the sauce by simply tossing the quartered cherry tomatoes with olive oil, a generous sprinkle of salt and red wine vinegar. Set aside for 15 minutes. Taste and adjust seasoning for salt and vinegar if necessary.

While the sauce marinates, bring a pot of salted water to the boil, enough to generously cover the pasta. Cook the pasta al dente, about 9–10 minutes. Drain the pasta well,