Smoky Conchiglie Al Forno
with mozzarella, basil & Romano pepper
There is a special ingredient in your box! With this fair trade and delicious smoky ketchup, The Ketchup Club combats waste and provides a good income to farmers in Kenya.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Romano pepper
½ sachet(s)
Middle Eastern spice mix
90 g
Conchiglie
(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
1 piece
Tomato
100 g
Passata
30 g
Smoky tomato ketchup
5 g
Fresh basil
(May be present: Selderij)
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan for the conchiglie and crumble in the stock cube (see pantry for amount).
- Boil the conchiglie for 14 - 16 minutes, covered, then drain and set aside.
Did you know... eating less meat is beneficial for your health; in particular, it reduces the risk of cardiovascular diseases.
- Chop the onion and crush or mince the garlic.
- Dice the Romano pepper. Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion and garlic for 2 minutes, then add the Romano pepper and Middle Eastern spices and fry for 4 more minutes.
- Meawhile, tear the mozzarella into small pieces and dice the tomato.
- Stir the passata and the diced tomatoes into the vegetables and cook for 2 more minutes, then stir in the conchiglie.
- Season to taste with salt and pepper, then transfer to an oven dish.
- Top with the mozzarella and smoky tomato ketchup, along with half of the grated cheese.
- Bake in the oven for 5 minutes or until the mozzarella has melted.
- Roughly chop the basil leaves.
- Serve the conchiglie al forno on plates and garnish with the basil and the rest of the cheese.
