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Conchiglie with broccoli and tomatoes


1- Cut the broccoli into florets, remove the stalk, wash in plenty of cold water, drain and keep on one side. Wash the anchovies under cold running water to remove all the salt; remove the head, the backbone and cut into small pieces. Peel the clove of garlic and crush lightly.
2- Blanch the tomatoes in boiling water, drain, remove the skin and seeds and cut the pulp into strips. Bring a saucepan of salted water to the boil and cook the conchiglie; five minutes before the pasta is ready add the broccoli florets previously set aside.
3- In the meantime prepare the sauce for the pasta: fry the garlic in a pan with the oil until golden; remove the garlic and add the pieces of anchovy and fry quickly. Add the strips of tomato, season with a pinch of salt and pepper and cook for a few minutes. Drain the pasta with the broccoli, add the sauce and serve sprinkled with the grated salted ricotta.

Ingredients for 4 people
350 gr Conchiglie
800 gr broccoli
200 gr firm, ripe tomatoes
2 anchovies in salt
30 gr grated hard, salted ricotta cheese
1 clove garlic

Durum wheat semolina pasta

054 Conchiglie

054 Conchiglie
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g