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Creamy Cherry Tomato & Basil Shellbows
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Creamy Cherry Tomato & Basil Shellbows

35 minServes 3Nutri-Score C€€
from @yarindanieli72 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • shellbows pastaGrains225 g
  • heavy creamDairy240 ml
  • Parmesan cheese (grated, some reserved for serving)Dairy75 g
  • tomato pastePantry15 ml
  • garlic (minced)Produce5 pieces
  • white wineBeverages60 ml
  • chili flakesSpices5 ml
  • black pepper (ground)Spices10 ml
  • kosher salt (to taste)Spices5 g
  • olive oil (or unsalted butter)Pantry60 ml
  • cherry tomatoes (halved)Produce225 g
  • fresh basil (chopped)Produce30 g
  • fresh oregano (chopped, optional)Produce5 g
  • mozzarella pearls (drained)Dairy125 g

per serving

Nutrition

726kcal

Carbs
63 g
Proteins
21 g
Fat
43 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Grater

step by step

Method

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the shellbows until al dente, then drain, reserving a little pasta water.
    Step 1

  2. Build the tomato base

    • Warm the olive oil in a large pan over medium heat.
    • Add the garlic and chili flakes and cook until fragrant.
    • Stir in the tomato paste and cook briefly.
    Step 2

  3. Deglaze with wine

    • Pour in the white wine and let it reduce, scraping up the pan.
    Step 3

  4. Add the cherry tomatoes

    • Add the halved cherry tomatoes, salt and black pepper.
    • Cook until the tomatoes soften and release their juices.
    Step 4

  5. Make it creamy

    • Lower the heat and pour in the heavy cream.
    • Stir in the grated Parmesan until melted and smooth.
    Step 5

  6. Combine and finish

    • Add the drained pasta to the sauce and toss, loosening with pasta water if needed.
    • Fold in the mozzarella pearls, fresh basil and oregano.
    • Serve topped with reserved Parmesan and a drizzle of basil oil.
    Step 6
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