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Conchiglioni with homemade tomato sugo


For 4 persons

  • 600g different tomatoes
  • 400g conchiglioni
  • 1 buffalo mozzarella
  • 8 stalks basil
  • 100ml olive-oil
  • Lemon juice
  • Salt & pepper
  • Sugar
  1. Cook the spaghetti until firm to the bite.
  2. Cut the tomatoes in small unregular pieces, put them into a bowl and put the bowl above the cooking noodles (to get the tomatoes warm).
  3. Add salt, pepper, a pinch of sugar, lemon juice, olive-oil and the basil to the tomatoes.
  4. Add the wet noodles to the mixture.
  5. Pluck the mozzarella in small pieces and put them on top of the noddles.
  6. Serve quickly and enjoy 🙂

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