PASTA: Small Shells With Chunky Tomato Sauce

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* Exported from MasterCook *

 

Small Shells With Chunky Tomato Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 62

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 yellow onion -- chopped

1 carrot -- finely chopped

1 stalk celery -- minced

1 large garlic clove -- minced

2 pounds fresh ripe tomatoes

OR 2 15-ounce cans diced tomatoes

1/4 cup dry red wine

1 tablespoon chopped fresh basil

OR 1 teaspoon dried

1 teaspoon fresh oregano

OR 1/4 teaspoon dried

1 teaspoon sugar -- (optional)

salt and freshly ground black pepper

1 pound small shells

freshly grated Parmesan cheese

OR soy Parmesan cheese

 

Serves 4

 

Small shells, also called conchiglie, are the perfect pasta shape for

holding bits of the chunky sauce. Here a battuto, a chopped raw vegetable

mixture, is used as a starting point for the rich sauce. Usually

consisting of onion, carrots, and celery, once the battuto has been cooked,

it is referred to as a soffirito. The French term for this mixture,

whether raw or cooked, is a mirepoix.

 

Heat the oil in a large saucepan over medium heat. Add the onion, carrot,

celery and garlic. Cover and cook, stirring occasionally, until softened,

about 5 to 7 minutes. Remove lid. If using fresh tomatoes, cut an " X' on

the bottom of each tomato with a sharp knife and plunge into boiling water

for 30 seconds. Remove from the water and peel off the skins. Coarsely

chop the tomatoes and add to the saucepan. If using canned tomatoes, add

them now, along with the wine and the dried basil, oregano, and sugar, if

you are using them. Bring to a boil, reduce heat to low, season with salt

and pepper to taste, and simmer for about 30 minutes or until a thick, rich

consistency is reached. If using fresh basil and oregano, stir in at this

time. Cook the shells in a large pot of salted boiling water, stirring

occasionally, until they are al dente, about 8 minutes. When the pasta is

cooked, drain it and place in a large shallow serving bowl. Add the sauce

and toss gently to combine. Serve immediately, with a bowl of grated

cheese to pass at the table.

 

Other pasta choices: orecchiette, rigatoni

 

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