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EatSmarter exclusive recipe

Pasta Shells in Tomato Sauce

with Anchovies and Marjoram

Pasta Shells in Tomato Sauce

Pasta Shells in Tomato Sauce - Broiled vegetables give this dish a subtlely sweet flavor

407
calories
Calories
40 min.
Preparation
50 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
2 ⅕ pounds firm Tomato
3 tablespoons Olive oil
2 Garlic cloves
2 Shallots
12 ounces large pasta shells (preferably whole-grain)
Salt
3 sprigs Marjoram
3 Anchovy fillets
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Kitchen utensils

1 Pot, 1 Skillet, 1 Baking sheet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Lid, 1 Mortar, 1 Wooden spoon

Preparation steps

Pasta Shells in Tomato Sauce preparation step 1
1

Rinse and core tomatoes. Cut in half.

Pasta Shells in Tomato Sauce preparation step 2
2

Place halved tomatoes on a baking sheet, cut side down, and drizzle with a little olive oil.

Pasta Shells in Tomato Sauce preparation step 3
3

Preheat broiler. Place tomatoes on the second rack from the top and broil until skin has darkened, 12-15 minutes. Let cool slightly, then remove the skins.

Pasta Shells in Tomato Sauce preparation step 4
4

Peel garlic and shallots; cut into slices. Pour remaining olive oil in a pan. Sauté garlic and shallots over medium heat.

Pasta Shells in Tomato Sauce preparation step 5
5

Add tomatoes with any accumulated juice from the pan. Cover and cook an additional 15 minutes.

Pasta Shells in Tomato Sauce preparation step 6
6

Meanwhile, cook pasta in boiling, salted water, according to package instructions.

Pasta Shells in Tomato Sauce preparation step 7
7

Rinse marjoram, shake dry and remove leaves from stems. Chop coarsely.

Pasta Shells in Tomato Sauce preparation step 8
8

In a mortar, mash anchovies with a pinch of salt until reduced to a smooth paste. Add to the tomato sauce and cook about 2 minutes. Stir in marjoram.

Pasta Shells in Tomato Sauce preparation step 9
9

Drain the pasta in a sieve. Toss pasta with the tomato sauce and serve immediately.