Conchiglie Vegetariane
Shell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my shell pasta with peppers, sun-dried tomatoes and pine nuts for you to enjoy.

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

TwitterFacebook

7

Serves

9

Ingredients

Vegetables

Main Ingredient

Pasta Recipes, Meat-Free Recipes, Quick Dishes

Type

Ingredients

  • 1 orange pepper
  • 1 red pepper
  • 8 tablespoons olive oil
  • 2 garlic cloves, peeled and finely sliced
  • 8–10 sun-dried tomatoes, sliced
  • 25g pine nuts
  • 500g medium conchiglie shells
  • to garnish Basil leaves
  • to taste Salt and black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest shell pasta with peppers, sun-dried tomatoes and pine nuts! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

In a large saucepan, bring 5 litres of water to the boil with 1½ tablespoons of fine salt.

On a chopping board, with the help of a sharp knife, cut the peppers in half, discard the seeds and chop into 1cm cubes.

Heat the olive oil in a large frying pan over a medium heat and fry the garlic and peppers for 5 minutes. Stir occasionally with a wooden spoon. Season with salt and pepper before adding in the sun-dried tomatoes and pine nuts. Cook for 2 minutes.

Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less then instructed on the packet and always leave the pan uncovered. A good-quality dried pasta will take 8–10 minutes to cook.

Once the pasta is cooked, drain and tip it back into the same saucepan that you cooked it in.

Pour over the prepared sauce, put the saucepan over a medium heat and mix all of the ingredients together for 30 seconds allowing all the flavours to combine beautifully. Scatter with basil leaves then divide the pasta between 4 serving plates and serve immediately.

Once you’re done, simply sit back and enjoy your shell pasta with peppers, sun-dried tomatoes and pine nuts and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chicken and Chorizo Salad With Beans and Rocket Leaves

View Recipe

Next Recipe

Linguine with Clams and White Wine

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Musse di cioccolato fondente e frutti di boscoDark Chocolate Mousse With Summer Fruits

Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland; indeed, it was the famous Turin based firm Cafarel that inspired the Swiss to start making chocolate on a commercial scale. Rich chocolate desserts...

8

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Capesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes

I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...

4

Serves

9

Ingredients

Seafood

Main Ingredient
View Recipe

Bombe Di VerdureItalian-Style Spring Rolls

One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe