Conchigliette With Potatoes, Mint, And Grape Tomatoes

Name: Conchigliette With Potatoes, Mint, And Grape Tomatoes
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 tablespoon finely chopped mint; 1/4 cup grated grana padano

Will Budiaman|Oct. 12, 2012 3:16 pm EST

2.8 (4 ratings)

Print

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.

Servings

6

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 tablespoon 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.