Peppery Peanut Coloured Conchiglie

I simply love this colourful conchiglie-sea shells pasta dish. The creamy black peppery peanut sauce naturally fills the shells while you are tossing them all together and coarsely cracked black peppers gives off a warm and spicy flavor and adds a depth to any dish. To give the whole pasta dish a little extra kick of fresh flavour, you might also sprinkle some fresh chopped basil leaves on the pasta.

• 80 g Black peppered peanuts
  
  ©angiesrecipes
  
  
• 1 Ripe tomato, chopped
  
  
• 1 tbsp Tomato paste
  
  
• 80 ml Water
  
  
• 150 g Coloured conchiglie
  
  
• 1 tbsp Olive oil
  
  
• 1 clove Garlic, minced
  
  
• 1/2 tsp Salt
  
  
• 1 tsp Black peppercorns, coarsly cracked
  
  
• Some basil leaves, chopped

1. Place peppery peanuts, tomato, tomato paste and water In the container of your blender. Process until it becomes smooth.
   
   
2. Bring a large pot of salted water to the boil and cook the conchiglie according to the packet. When pasta is cooked, drain.
   
   
3. Meanwhile, heat the olive oil and stir-fry the minced garlic until aromatic. Pour the peanut puree into the pan and bring it to a boil. Season with salt and coarsely cracked black pepper. Add in the drained conchiglie and chopped basil leaves. Toss together.