Balsamic and Sun-Dried Tomato Conchiglie
This pasta side dish gets its signature flavor from an easy-to-make balsamic reduction that stands up beautifully to the intensity of the sun-dried tomatoes and fresh basil in this recipe. Be sure to see our notes for more information.
- 8 ounces conchiglie rigate (shell pasta)
- 3 tablespoons extra virgin olive oil
- 1/3 cup onion, finely chopped
- 4 cloves garlic, very finely chopped
- 1/2 cup low sodium chicken broth
- 1-1/2 tablespoons tomato paste
- 3 ounces julienne-cut sun-dried tomatoes
- 1-1/2 to 2 tablespoons balsamic reduction (instructions below)
- Salt and freshly ground black pepper
- 1/3 cup chiffonade of fresh basil
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 2 minutes, then add the garlic and continue cooking until fragrant, 2 minutes longer.
- Stir in the chicken broth, bring the mixture to a simmer, then add the tomato paste and combine until smooth.
- Add the sun-dried tomatoes and continue cooking, stirring frequently, until the tomatoes are plump and soft, 3 to 4 minutes.
- Stir in the balsamic reduction, season to taste with salt and pepper and remove from the heat.
- Cook and drain the pasta according to the package directions, then add it to the sauce. Combine well and allow to cool for 5 minutes before adding the fresh basil. Serve family-style.
How To Make A Balsamic Reduction
- Place 1 cup of balsamic vinegar in small, non-reactive saucepan and bring to a slow simmer over medium heat. Continue cooking, stirring occasionally, until it reaches a syrupy consistency and easily coats the spoon, 12 to 20 minutes.
- You can continue to reduce beyond this point, but bear in mind that the vinegar will thicken even more as it cools. Remove from the heat, allow to cool completely and transfer to a small jar. Cover and keep refrigerated until ready to use.
Makes about 1/2 cup