Golden Olive Oil Shell Pasta with Beef and Peas Tips, FAQ & printable recipe

Tips for success

To get the best flavor from your olive oil, use one that is fresh and fruity, as it's a main component. Heat the oil until it shimmers but doesn't smoke—this ensures the garlic and onions cook without burning.

When blistering the tomatoes, resist the urge to move them; let them sit cut-side down to develop a caramelized spot that adds depth to the sauce.

For a richer ragù, let the sauce simmer a few extra minutes after adding the broth. This allows the flavors to meld and the sauce to thicken.

If the sauce becomes too thick, add a splash of pasta water or extra broth. Always taste and adjust seasoning at the end, as the Parmesan adds saltiness. Serve immediately for the best texture and flavor.

Variations

• Spicy Sausage Version: Swap the ground beef for spicy Italian sausage (casings removed) and add a pinch of red pepper flakes with the garlic. The sausage's fennel and heat infuse the sauce with extra flavor.
• Vegetarian Delight: Omit the beef and add a can of drained chickpeas or extra mushrooms for protein. Sauté the mushrooms with the onions until golden, then proceed with the recipe.
• Creamy Tomato Twist: Stir in 1/4 cup heavy cream or mascarpone after mashing the tomatoes for a lush, creamy sauce. This pairs beautifully with the beef and peas.
• Herbed Olive Oil Finish: Before serving, drizzle each bowl with a teaspoon of fresh olive oil and sprinkle with chopped basil or oregano for an extra fragrant finish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to restore the sauce's consistency.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a little water if needed.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot. Add a tablespoon of water or broth to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so when reheating, add a splash of water or broth to loosen it.

Reheat gently on the stovetop or in the microwave until piping hot. The dish can also be frozen for up to 2 months, though the texture of the pasta may soften slightly.

You can prepare the ragù up to 2 days ahead and refrigerate it. When ready to serve, cook the pasta and fold it into the reheated sauce. The ragù also freezes well for up to 3 months. For best results, undercook the pasta slightly if you plan to freeze the entire dish.

Serving ideas

Serve this pasta in warm, shallow bowls to keep it hot longer. A generous shower of Parmesan is essential, but you can also add a drizzle of good olive oil and cracked black pepper at the table. Pair with a simple green salad and crusty bread to soak up any extra sauce.

This dish is a complete meal on its own, but it also works well as a side for roasted chicken or grilled fish.

For a vegetarian version, omit the beef and add more vegetables like zucchini or mushrooms. Leftovers are great for lunch the next day—just add a splash of water when reheating.

Frequently asked questions

Recipe card

Golden Olive Oil Shell Pasta with Beef and Peas

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 4 whole ripe red tomatoes
• 300 g ground beef
• 1 cup sweet green peas
• 1 cup diced carrots
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup hot vegetable broth
• 250 g conchiglie shell pasta, cooked al dente
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the minced garlic and chopped onion, and cook for 1 minute until fragrant. Place the whole tomatoes cut-side down into the sizzling oil and let them blister for 2-3 minutes without moving them. Cover the skillet with a glass lid and reduce the heat to medium. Let the tomatoes soften and burst, about 5 minutes.
2. Uncover the skillet and add the ground beef directly to the pan. Break it up with a wooden spoon and season with salt, black pepper, and oregano. Cook, stirring occasionally, until the beef is browned and cooked through, about 5-7 minutes. The tomatoes will start to burst as the meat browns.
3. Once the beef is browned, use the back of the spoon to mash the burst tomatoes directly into the pan. Stir in the sweet green peas, diced carrots, and hot vegetable broth. Bring the mixture to a simmer and let it cook uncovered for 5 minutes, allowing the sauce to thicken and the vegetables to soften.
4. Add the cooked shell pasta to the skillet. Using a large spoon or spatula, gently fold the pasta into the sauce, making sure every shell is coated and some sauce gets trapped inside. Sprinkle in the chopped fresh parsley and fold once more to distribute.
5. Ladle the pasta into warm bowls immediately. Shower each serving generously with grated Parmesan cheese. Serve hot, with extra Parmesan on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

55 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.