Conchiglioni with garlic, zucchini, mozzarella tomato sauce

Ingredients:

  • 4-5 cloves garlic (chopped) 

  • 5 tbsp good quality olive oil

  • 1 zucchini (chopped)

  • 1 can of Mutti Polpa tomatoes

  • 3 tbsp balsamic

  • 1 tsp sugar

  • 1 tbsp chilli flakes

  • 1 mozzarella

  • 4 tbsp pasta water

  • 1 handful basil or parsley (save some for garnish)

  • 250 g conchiglioni

  • Fresh oregano 

  • Parmigiano cheese 

How to:

  1. Add the olive oil to a pot. Add the chopped garlic and let it fry on really low heat. Add a pinch of salt as well. You don’t want the garlic get brown, but you want it to be cooked all the way through. It will take some time, but if the garlic get burned it will ruin your sauce.

  2. Then add chili flakes, oregano and the chopped zucchini. Let it fry for 6 minutes.

  3. Add the canned tomatoes (If the tomatoes aren’t crushed, crush them by hand before adding them). Add the the balsamic, sugar and basil as well. Let it simmer on the lowest heat.

  4. Then cook the pasta in large pot with salted water. Just before al dente remove the water. But make sure that you save some for the sauce.

  5. Add the pasta and the pasta water and let it reduce on low heat. Grate a bit of parmigiano cheese into the sauce. Add salt and pepper to taste and see if the sauce needs anything. Then turn of the heat and tear the mozzarella cheese in the sauce. Stir it for some time, so the cheese melts a bit.

  6. Serve your pasta with grated parmigiano cheese, basil, olive oil, salt and pepper.   

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RECIPE BY EATREALBEREAL