Photo: Markus Spiske
Conchiglie with Roasted Tomatoes
10 ingredients
openrecipes
Here is a dish to make in the summer when you can find grape, cherry or pear tomatoes that are especially sweet, such as Sun Gold, and in a variety of colors, from red to yellow. Briefly roasting the tomatoes with some olive oil and salt releases just enough juices to make a full-flavored sauce.
Estimated Nutrition (whole recipe, rough)
661
Calories
18g
Protein
24g
Fat
99g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Extra-virgin olive oil for baking sheet, plus 1/2 cup (4 fl. oz./125
- ml)
- Fine sea salt, to taste
- 1 lb. (500 g) cherry or pear tomatoes, halved
- 1/4 lb. (125 g) fresh goat cheese, crumbled
- 2 Tbs. chopped fresh basil
- 1/2 tsp. red pepper flakes
- 2 Tbs. kosher salt
- 1 lb. (500 g) conchiglie (medium pasta shells)
- 1 tsp. fresh marjoram leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes