Conchiglie with Sun-Dried Tomato Paté and Speck
This recipe is quick, simple, and packed with flavor — the perfect balance between the rich creaminess of sun-dried tomato paté and the savory crunch of crispy speck. Ideal for a cozy family meal or an easy yet impressive dinner with friends.
Ingredients
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180 g Arrighi conchiglie pasta
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2 slices of Speck Alto Adige IGP (about 0.5 cm thick)
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2 tbsp sun-dried tomato paté
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2 tbsp extra virgin olive oil
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A pinch of chili pepper
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Parmigiano Reggiano DOP, grated to taste
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Salt, to taste
Preparation
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Cut the speck slices into thin strips. Sauté them in a pan with a drizzle of extra virgin olive oil and a pinch of chili pepper until crispy. Remove the speck from the pan and set aside.
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In the same pan, add the sun-dried tomato paté and let it warm gently over low heat.
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Cook the Arrighi conchiglie in plenty of salted boiling water, then drain al dente using a slotted spoon and transfer directly into the pan.
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Toss the pasta with half a ladle of cooking water, adding a drizzle of extra virgin olive oil as you stir.
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When the water has reduced, add the crispy speck back to the pan and mix well.
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Serve hot with a generous sprinkle of grated Parmigiano Reggiano DOP.
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