Conchitas” refers to a type of Mexican pasta that resembles little seashells. They’re often used in a variety of dishes, from soups to stews or even as a base for salads and casseroles. Conchitas can be prepared in numerous ways, but a popular dish is Sopa de Conchitas, a savory and comforting pasta soup.
Here’s a recipe for Sopa de Conchitas:
Ingredients:
- 1 cup conchitas pasta (small shell-shaped pasta)
- 2 ripe tomatoes, chopped
- 1/4 onion, chopped
- 1 garlic clove, minced
- 4 cups chicken or vegetable broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- A squeeze of lime (optional)
Instructions:
- Toast the Pasta: In a medium pot, heat the oil over medium heat. Add the conchitas pasta and stir constantly until the pasta turns a golden brown color. Be careful not to burn it.
- Prepare the Tomato Base: While the pasta is toasting, blend the chopped tomatoes, onion, and garlic until smooth. You can also add a bit of broth to make it easier to blend.
- Cook the Sauce: Once the pasta is golden, carefully pour in the tomato mixture (it might sizzle a bit). Stir everything together and cook for 5-7 minutes, allowing the tomato sauce to simmer and reduce slightly.
- Add the Broth: Pour in the chicken or vegetable broth, and bring the mixture to a boil. Lower the heat and simmer for about 10-12 minutes or until the pasta is fully cooked and tender. Stir occasionally to prevent sticking.
- Season: Add salt and pepper to taste. If you’d like, garnish with fresh cilantro and serve with a squeeze of lime.
This simple, heartwarming soup is perfect for a quick meal or a side dish to accompany a larger spread. It’s often enjoyed by families, especially during cold weather or when you’re craving something cozy.
Let me know if you’d like other versions or variations of this dish!
