Congchiglie Pasta with Italian Marinara Inspired Sauce
400 gm shell pasta (cooked , reserve 1/4 cup of the water)
1 large onion and 4 large pods of garlic finely chopped
1 large tomato chopped
130 gms tomato paste
1 tsp oregano
1 tbsp chopped parsley
3 tbsp good quality olive oil
1 1/4 cup milk ( dairy or non dairy)
1/4 tsp all spice ( optional)
1 /2 red chilli flakes
2 tbsp grated cheese of your choice
Salt to taste
1/2 tsp sugar
Heat 2 tbsp olive oil in pan, add chopped garlic and saute for a minute and add onions , chilli & salt and soften them. Add in the tomato paste and all spice and cook for 5 mins on a medium flame. Once the oil starts to separate and in fresh tomatoes and a oregano and sugar and check seasoning and cook for a few minutes. I like to retain some of the firm texture of the tomatoes. ( a more chunky sauce ) reduce the flame and add the milk and bring the sauce to simmer. Add chopped parsley and grated cheese 🧀. And mix in the pasta gently. If you find you need more sauce use the reserved pasta water.
Serve hot (top it with a drizzle 1 tbsp of olive oil and some fresh parsley)
A friend of mine taught me how to make marinara sauce. Her mom’s secret ingredients was a bit of all spice.. so ever since then I have always added it. Its really a small quantity and since oregano is such a strong flavour.. you just get a hint of the spice notes.
I love using these shell shaped pasta as get well coated and they are can really carry a lot of sauce in very bite.❤
Using whole milk in place of cream may seem odd to some.. but it gets the job done. A nice creamy silky texture to the sauce without a lot of fat. You can totally add cream if you like. Only thing to keep in mind is reduce the flame before adding the milk and mixing it well and simmering gently afterwards for 2 to 3 minutes.
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