Smoky Conchiglie & Burrata

Ingredients

• 360 g Pasta
• 18 g Salt
• 30 ml Olive oil
• 200 g Onion
• 250 g Bell pepper
• 4 clove Garlic
• 45 g Tomato paste
• 6 g Smoked paprika
• 2 g Chili flakes(optional)
• 800 g Canned tomatoes
• 120 ml Water
• 2 g Black pepper
• 60 g Parmesan
• 250 g Burrata
• 20 g Fresh basil

Method

1. 1

   Prep: finely chop the onion. Slice the bell pepper into thin strips. Finely chop the garlic. Grate the Parmesan. Tear the basil leaves and set aside (keep a little for the top).

2. 2

   Cook the pasta in a large pot of boiling salted water until just al dente. Reserve 250ml pasta water, then drain.

3. 3

   While the pasta cooks, heat olive oil in a large deep pan. Add onion and bell pepper with 6g salt and cook until softened and lightly browned at the edges.

4. 4

   Stir in garlic, tomato paste, smoked paprika, and chili flakes (optional). Cook until the paste darkens slightly and sticks to the pan in places.

5. 5

   Add canned tomatoes and 120ml water. Simmer until thick and glossy, crushing the tomatoes with a spoon. Season with black pepper and a little more salt if needed.

6. 6

   Add drained pasta to the sauce with 120ml reserved pasta water. Toss hard for 1 minute, then add Parmesan and most of the basil. Add more pasta water as needed so the sauce clings to the shells. Serve topped with torn burrata and the remaining basil.