Peppery Peanut Coloured Conchiglie

I simply love this colourful conchiglie-sea shells pasta dish. The creamy black peppery peanut sauce naturally fills the shells while you are tossing them all together and coarsely cracked black peppers gives off a warm and spicy flavor and adds a depth to any dish. To give the whole pasta dish a little extra kick of fresh flavour, you might also sprinkle some fresh chopped basil leaves on the pasta.

  • 80 g Black peppered peanuts


  • 1 Ripe tomato, chopped

  • 1 tbsp Tomato paste

  • 80 ml Water

  • 150 g Coloured conchiglie

  • 1 tbsp Olive oil

  • 1 clove Garlic, minced

  • 1/2 tsp Salt

  • 1 tsp Black peppercorns, coarsly cracked

  • Some basil leaves, chopped

  1. Place peppery peanuts, tomato, tomato paste and water In the container of your blender. Process until it becomes smooth.

  2. Bring a large pot of salted water to the boil and cook the conchiglie according to the packet. When pasta is cooked, drain.

  3. Meanwhile, heat the olive oil and stir-fry the minced garlic until aromatic. Pour the peanut puree into the pan and bring it to a boil. Season with salt and coarsely cracked black pepper. Add in the drained conchiglie and chopped basil leaves. Toss together.

Peppery Peanut Coloured Conchiglie on Foodista
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