Shell Pasta In Homemade Tomato Sauce Recipes

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PASTA SHELLS WITH NO-COOK TOMATO SAUCE



Pasta Shells with No-Cook Tomato Sauce image

Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

2 pints cherry or grape tomatoes (4 cups), any color, halved or quartered if large
2 small red, yellow, or orange bell peppers, diced medium
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 garlic clove, minced
Coarse salt and ground pepper
3/4 pound medium pasta shells
1/2 cup fresh basil leaves, torn if large
1/2 cup ricotta, for serving

Steps:

  • In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta amongfour bowls and top each with ricotta.

Nutrition Facts : Calories 501 g, Fat 17 g, Fiber 6 g, Protein 15 g

SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA



Shrimp and Clams in Tomato Sauce With Shell Pasta image

If you are a seafood lover then you will love this, please don't omit the anchovy paste, it is what makes the sauce, you won't even know it's there! I suggest to increase the amount of clams, you can also increase the shrimp amount if desired. Linguine can be used in place of the shell pasta if desired, prep time does not include cooked pasta.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 tablespoons olive oil
1 small onion, finely chopped (about 1/4 cup)
1 -2 tablespoon fresh minced garlic (or to taste)
1/2-1 teaspoon dried red pepper flakes (or to taste)
1 1/2 teaspoons dried oregano (can use more)
1 (28 ounce) can plum tomatoes (undrained, chopped)
1 (10 ounce) can baby clams (drained but save juice)
2 tablespoons chopped fresh parsley (more to garnish)
1 teaspoon anchovy paste
14 ounces large raw shrimp (peeled and deveined)
12 -14 ounces cooked medium pasta shells
grated parmesan cheese (use any amount desired)

Steps:

  • Heat oil in a heavy large skillet over medium heat.
  • Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
  • Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
  • Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
  • Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
  • Season with salt and pepper to taste.
  • Add in cooked pasta; toss to combine and warm.
  • Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.

Nutrition Facts : Calories 619.5, Fat 14.5, SaturatedFat 2.2, Cholesterol 177.8, Sodium 278.4, Carbohydrate 77.3, Fiber 5.7, Sugar 7.6, Protein 43.5

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