Conchinha with Pimentão and Tomato

Name: Conchinha with Pimentão and Tomato
Yield: 4
Ingredients: 250 g of conchiglie pasta (shell-shaped macaroni); Tomato sauce; 1/4 cup olive oil; 1 tablespoon chopped fresh parsley; 3 large ripe tomatoes, peeled, sliced; 3 green tomatoes, peeled, sliced; 1 red bell pepper, seeded, sliced; 1 whole garlic clove; 1 large onion, peeled, sliced; Salt, black pepper, and oregano to taste

1
250 g of conchiglie pasta (shell-shaped macaroni)
2
Tomato sauce
3
1/4 cup olive oil
4
1 tablespoon chopped fresh parsley
5
3 large ripe tomatoes, peeled, sliced
6
3 green tomatoes, peeled, sliced
7
1 red bell pepper, seeded, sliced
8
1 whole garlic clove
9
1 large onion, peeled, sliced
10
Salt, black pepper, and oregano to taste

Ingredients

1
250 g of conchiglie pasta (shell-shaped macaroni)
2
Tomato sauce
3
1/4 cup olive oil
4
1 tablespoon chopped fresh parsley
5
3 large ripe tomatoes, peeled, sliced
6
3 green tomatoes, peeled, sliced
7
1 red bell pepper, seeded, sliced
8
1 whole garlic clove
9
1 large onion, peeled, sliced
10
Salt, black pepper, and oregano to taste

Directions

1
Fry 3 liters of water in a large pot, cover, bring to a boil, and let simmer
2
Add 1 tablespoon of salt and continue to simmer
3
Add the conchiglie pasta, stir well, and cook until al dente without covering
4
Melt the garlic and onion in olive oil, stirring occasionally, for about 10 minutes
5
Add the red bell pepper and cook until soft
6
Add the ripe tomatoes and cook for 5 minutes
7
Add the green tomatoes, tomato sauce, salt, black pepper, and oregano to taste, and continue to simmer for another 5 minutes
8
Remove from heat, discard garlic, drain the pasta, cover with the sauce, and serve.