Conchigliette With Potatoes, Mint, And Grape Tomatoes

Conchigliette With Potatoes, Mint, And Grape Tomatoes
2.8 from 4 ratings
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.
  • 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
  1. 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.
  2. 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.
  3. 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.