If spaghetti bolognese is feeling a little tired, this cosy Cypriot one-pot pasta is the weeknight upgrade you didn’t know you needed. Recipe creator Nikoletta Nicolaou joined The Morning Show to share her family favourite, cooking pasta straight in a rich tomato and mince sauce for maximum flavour with minimal fuss.
Kattoues Me Kima kai Tomata Conchiglie with Tomato Mince
Know the news with the 7NEWS app: Download today. Ditch spaghetti bolognese for this one-pot Cypriot pasta packed with flavour.
Ingredients
- 500 g pork mince
- 4 tablespoons olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 can chopped tomatoes
- 1 tablespoon dried mint
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- small pinch ground cloves
- salt and pepper, to taste
- 1 large handful fresh parsley, roughly chopped
- 250 g “kattoues” (conchiglie pasta)
- 600 ml hot stock (vegetable or chicken)
To Serve
- Finely grated halloumi
- Pinch of dried mint
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent. Stir in the garlic and cook for 2–3 minutes until fragrant.
- Increase the heat to medium-high. Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.
- Stir in the tomato paste and cook for 2–3 minutes until slightly caramelised. Add the chopped tomatoes and cook until softened, allowing the liquid to reduce.
- Add the dried mint, oregano, bay leaf, cinnamon, and cloves. Season with salt and pepper. Reduce the heat to low and simmer gently for 20 minutes, until the sauce is thick and rich. Add a splash of water if it becomes too dry.
- Stir in the pasta shells and pour over the hot stock. Simmer gently until the pasta is cooked al dente, stirring occasionally.
- Remove from the heat and fold in the chopped parsley.
- Serve hot, sprinkled with grated halloumi and a pinch of dried mint.
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