Conchigliette with Potatoes, Mint, and Grape Tomatoes Recipe

Oct 12, 2012 @ 4:16 PM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 470
Daily Value: 24%
Servings: 6

Fat	12g	19%
Saturated	2g	12%
Carbs	74g	25%
Fiber	4g	18%
Sugars	4g	0%
Protein	15g	31%
Cholesterol	6mg	2%
Sodium	495mg	21%
Calcium	93mg	9%
Magnesium	66mg	16%
Potassium	608mg	17%
Iron	2mg	12%
Zinc	2mg	11%
Vitamin A	204IU	4%
Vitamin C	17mg	28%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	0mg	9%
Niacin (B3)	3mg	17%
Vitamin B6	0mg	20%
Folic Acid (B9)	34µg	8%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	1mg	7%
Vitamin K	8µg	10%
Fatty acids, total monounsaturated	8g	0%
Fatty acids, total polyunsaturated	2g	0%

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Here's a pasta recipe that's a bit of a departure from the usual. Little cubes of Yukon Gold potato, just cooked through with plenty of bite left, combine with miniature pasta shells, sweet grape tomatoes, and mint for a lovely main dish.

See all tomato recipes.

Click here to see Potato Recipes That Aren't Boring.

INGREDIENTS

2 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
3 cloves garlic, sliced thinly
Kosher salt and freshly ground black pepper, to taste
1 pound conchigliette
1 pint chicken stock
1 pound Yukon Gold potatoes, diced finely
3 tablespoons finely chopped mint
1/4 cup grated Grana Padano

DIRECTIONS

Combine the tomatoes, olive oil, and garlic in a 10-inch fry pan and simmer over low heat until the tomatoes begin to break down, about 20 minutes. Season with salt and pepper, to taste.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente. At the same time, combine the chicken stock and potatoes in another 10-inch fry pan and cook over high heat until just cooked, about 13-15 minutes.

Drain the potatoes and reserve the chicken stock until the pasta is done. Drain the pasta, and in a large bowl, toss with the tomatoes, potatoes, mint, and cheese, and add the chicken stock as needed to loosen the sauce.