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Kate Percy’s conchiglioni with roasted tomato sauce

You know that thing that happens when you take time to cook something nice and the family gobble it down in what feels like 30 seconds? That? Yes, this dish is one those! Thankfully, after a day at work, it’s very easy to prepare and cook. It only needs what might be a few store cupboard staples, depending on your store cupboard:


Ingredients to serve four:

8 medium vine tomatoes, halved

1 tbsp balsamic vinegar

2 tbsp olive oil

1 tsp brown sugar

Black pepper

2 garlic cloves, peeled, chopped 

1/2 bottle passata

Chilli, as you like it

Fresh basil

Pasta

Grated cheese


I felt a bit like an extra from The Sopranos


I roasted some vine tomatoes with olive oil, sugar, balsamic vinegar and garlic for 35 minutes. When I added them to passata, the very first first taste of the sauce (or gravy for our friends over the pond, as I felt a bit like an extra from The Sopranos when I was cooking!) was great, add a bit of chilli kick, and I knew I was onto a winner.


I left the sauce fairly thick and chunky, with some dairy-free cheese grated on top while it was still hot (it melts a bit that way). But I know my kids prefer it whizzed up (without bits!), and you might too!


Shells, tubes or curly squiggles?


The recipe suggest pasta shells (conchiglioni), which are great for holding onto the sauce,  but I think thick tubes (rigatoni) would well, or even curly squiggles (fusilli)!


This pasta will fuel good for a weekend’s family exercise - long run, football training, aerobics, tennis, for us - whatever. It’s rich in vitamins A, B and C, as well as minerals, fibre and lycopene, all great for your health.


To salt or not to salt?


The recipe includes salt and I never add salt to anything. I figure what we eat on most days includes lots of salt already. But as soon I put this dish down on the dinner table, my wife asked if I had put salt in it (she knew the answer),. Then she asked if the recipe had salt in it (she knew the answer). Then she added salt. D’oh!


This dish looks good, tastes good and fuels you good!


Kate Percy’s Go Faster Food