Chiocciole al Pomodoro e Basilico (Snails with Tomato and Basil)

Ingredients

• 250g (8.8 oz) chiocciole pasta 250g (8.8 oz) chiocciole pasta
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Cook the chiocciole pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the diced tomatoes to the skillet and cook until they start to break down and release their juices, about 5 minutes.
4. 4.
   Stir in the chopped basil leaves and season with salt and pepper to taste. Cook for an additional 2 minutes.
5. 5.
   Add the cooked chiocciole pasta to the skillet and toss until well coated in the tomato and basil sauce.
6. 6.
   Serve the Chiocciole al Pomodoro e Basilico hot, sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Basil — Use fresh basil leaves for the most aromatic flavor. If you don't have fresh basil, you can use dried basil, but reduce the quantity by half.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• To make the dish more substantial, you can add cooked Italian sausage or sautéed mushrooms to the sauce.
• If you prefer a smoother sauce, you can blend the cooked tomato mixture before adding the pasta.
• Serve with a side of garlic bread to complement the flavors of the dish.
• Leftovers can be refrigerated and enjoyed the next day, but the pasta may absorb some of the sauce, so you can add a little extra tomato sauce when reheating.

Serving advice

Serve Chiocciole al Pomodoro e Basilico in individual pasta bowls, garnished with a sprig of fresh basil and an extra sprinkle of grated Parmesan cheese. Accompany it with a side of garlic bread or a simple green salad for a complete meal.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil over the pasta just before serving. You can also sprinkle some freshly ground black pepper for an added touch of elegance.