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Pasta Shells in Tomato Saucewith Anchovies and Marjoram

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

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Calories:407 kcal
Difficulty:easy
Preparation:40 min
Ready in:50 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories407 kcal(20%)
Protein15 g(30%)
Fat10 g(13%)
Carbohydrates61 g(23%)
Added Sugar0 g(0%)
Roughage13 g(43%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2 ⅕ poundsfirm Tomato
3 tablespoonsOlive oil
2Garlic clove
2Shallots
12 ounceslarge pasta shells (preferably whole-grain)
Salt
3 sprigsMarjoram
3Anchovy fillet

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

Directions

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1 Rinse and core tomatoes. Cut in half.
2 Place halved tomatoes on a baking sheet, cut side down, and drizzle with a little olive oil.
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.
4 Peel garlic and shallots; cut into slices. Pour remaining olive oil in a pan. Sauté garlic and shallots over medium heat.
5 Add tomatoes with any accumulated juice from the pan. Cover and cook an additional 15 minutes.
6 Meanwhile, cook pasta in boiling, salted water, according to package instructions.
7 Rinse marjoram, shake dry and remove leaves from stems. Chop coarsely.
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.
9 Drain the pasta in a sieve. Toss pasta with the tomato sauce and serve immediately.
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