Creamy Tomato Shell Pasta

Ingredients

Tick the ingredients as you go

Ingredients

• 3 tbsp olive oil
• 1/2 cup diced onion
• 2 tomatoes, halved to make the 4 halves in the source
• to taste salt
• to taste black pepper
• 1 tbsp tomato paste
• 2 tbsp chopped fresh parsley, plus a little for garnish
• 1/2 cup reserved pasta cooking water
• 1/2 cup shredded mozzarella, plus a little for garnish, as described
• 1/2 cup heavy cream
• 2 cups cooked shell pasta, measure after cooking; cook separately according to package instructions

Instructions

1. 1

   Prepare the pasta

   Cook shell pasta according to the package instructions. Reserve at least 1/2 cup of its cooking water before draining, then measure 2 cups cooked pasta.

2. 2

   Soften the onion and tomatoes

   Heat the olive oil in a stainless-steel skillet over medium heat. Add the onion and tomato halves cut-side down. Season with salt and pepper. Cook for about 8–12 minutes, stirring the onion and lowering the heat as needed, until the tomatoes soften and their skins loosen.

   
3. 3

   Remove skins and mash

   Carefully lift off loose tomato skins with tongs. Mash the softened tomatoes with a fork, taking care not to scratch the pan or splash hot oil.

5. 4

   Build the creamy sauce

   Stir in the tomato paste and cook for about 1 minute. Add the parsley and reserved pasta water. Reduce the heat, stir in the mozzarella and cream, and gently stir until the cheese melts and the sauce becomes creamy orange. Avoid a hard boil.

   
6. 5

   Coat the pasta

   Add the cooked shells and toss over gentle heat for 1–2 minutes until hot and evenly coated. If the sauce is thin, simmer briefly; if too thick, add a small splash of water.

   
7. 6

   Plate and garnish

   Transfer to a shallow white pasta bowl. Finish with a little parsley and shredded mozzarella, allowing the cheese to soften in the hot pasta. Serve immediately.