Conchiglie with warm ricotta-artichoke cream, confit cherry tomatoes and rosemary rye crunch

Name: Conchiglie with warm ricotta-artichoke cream, confit cherry tomatoes and rosemary rye crunch
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 11.3 oz dried conchiglie pasta; 1 cup ricotta cheese; 7.8 oz canned artichoke hearts, drained; 10.6 oz cherry tomatoes; 2.8 oz rye bread; 1.8 oz grated Parmesan cheese; 2.5 oz shallot; 3 cloves garlic; 2 tsp fresh rosemary; 1 whole lemon; 4 tbsp extra virgin olive oil; 1/2 cup whole milk; 1/4 cup dry white wine; 1/3 cup fresh basil leaves; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 cup pasta cooking water

An original, comforting Italian pasta dish where shell pasta catches a silky ricotta-artichoke cream, balanced by slowly confit cherry tomatoes and an aromatic rosemary rye-parmesan crunch.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried conchiglie pasta (preferiblemente of trigo duro)
250 g ricotta cheese (whole or of buena calidad)
220 g canned artichoke hearts, drained (cut en trozos)
300 g cherry tomatoes (whole)
80 g rye bread (without corteza gruesa, en migas)
50 g grated Parmesan cheese (divided)
70 g shallot (finely chopped)
3 cloves garlic (2 chopped and 1 thinly sliced)
6 g fresh rosemary (finely chopped)
1 unit lemon (zest fina and 1 tbsp of juice)
60 ml extra virgin olive oil (divided)
120 ml whole milk (for aligerar the cream)
60 ml dry white wine (optional pero recomendado)
10 g fresh basil leaves (rasgadas a mano)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
120 ml pasta cooking water (reservada si hace falta ajustar the sauce)

Nutrition facts

per serving

555 kcal

Calories

22 g

Protein

62 g

Carbs

24 g

Fat

5 g

Fiber

57 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
Preheat the oven to 160 °C / 325 °F. Place the cherry tomatoes on a small tray, add 2 tablespoons olive oil, the sliced garlic clove, 1/2 teaspoon salt, a pinch of black pepper, and half of the rosemary. Roast for 25 minutes, until tender and slightly concentrated.
2
Meanwhile, pulse the rye bread into coarse crumbs. Mix with 1 tablespoon olive oil, 30 g grated Parmesan, the remaining rosemary, and a pinch of black pepper. Spread on a tray and bake at 160 °C / 325 °F for 10 minutes, stirring halfway through, until golden and crisp.
3
Bring a large pot of water to a boil and salt it well. Cook the conchiglie until al dente according to the package timing. Reserve 120 ml / 1/2 cup of the pasta water before draining.
4
In a wide skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallot and the 2 chopped garlic cloves. Cook for 3 to 4 minutes until softened but not browned.
5
Add the artichoke hearts and sauté for 2 minutes. Pour in the white wine and let it reduce for 1 minute. Add the milk, ricotta, remaining 20 g Parmesan, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Cook over low heat for 2 to 3 minutes, stirring, until a warm smooth cream forms.
6
Refine the sauce texture by mashing part of the artichokes with a wooden spoon or hand masher, leaving some pieces for texture. If the cream feels too thick, add a splash of the reserved pasta water.
7
Add the drained pasta to the skillet with the cream and toss for 1 minute so the shells are well coated. Add half of the fresh basil.
8
Serve the pasta in shallow bowls. Spoon the confit cherry tomatoes and their juices over the top, finish with the rosemary rye crunch and the remaining basil. Adjust salt and pepper before serving.
9
For a hotter finish, you can place the assembled dish in the oven for 3 minutes at 180 °C / 350 °F before bringing it to the table.

Chef tips

For a silkier texture, let the ricotta sit at room temperature for 15 minutes before using. Do not over-dry the tomatoes; their juices add shine and flavor to the pasta.

Substitutions

You can replace the rye bread with rustic country bread. If you prefer not to use white wine, swap it for 2 extra tablespoons of milk and 1 extra teaspoon of lemon juice. Basil can be replaced with fresh parsley, though the flavor will be less classically Italian.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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