Pasta
A simple, fragrant southern Italian pasta: tender conchiglie coated in a glossy tomato sauce scented with garlic, oregano, and extra-virgin olive oil.
Bring a large pot of water to a boil. Salt it well so the pasta is seasoned from the inside.
If using whole tomatoes, crush them by hand or with a fork into a rustic sauce.
In a wide pan, warm the olive oil over low heat. Add the lightly crushed garlic and let it perfume the oil for 1 minute without browning.
Add the oregano and optional chili flakes. Stir for a few seconds so the aroma opens up in the oil.
Add the tomatoes and a small pinch of salt. Stir, raise to medium-low heat, and let the sauce simmer gently for 12–15 minutes until slightly thickened and glossy.
While the sauce cooks, boil the conchiglie until very al dente, about 1–2 minutes less than the package time.
Reserve 120 g / 4.2 oz of pasta water before draining. Remove the garlic from the sauce if you want a smoother, more delicate finish.
Add the drained pasta to the tomato sauce. Toss over low heat for 1–2 minutes so every shell catches the sauce.
Add a little reserved pasta water as needed until the sauce becomes silky and lightly coats the pasta rather than sitting heavily in the pan.
Taste and adjust with salt. Plate immediately and finish with basil or parsley, a pinch of oregano, and a final thread of olive oil.
Dish type
Italian pasta primo / vegetarian main
Garnish / serving suggestion
Serve in warm shallow bowls with fresh basil, extra oregano, and a few drops of fruity olive oil. Lovely with crusty bread and sparkling water or a crisp white wine.
Notes
Use good tomatoes: this dish depends on their sweetness and balance. Keep the garlic pale, never dark, so the sauce stays elegant and sweet.