• 150ml Malaysian palm oil
  • 50gm pine nuts
  • 2 cups basil leaves
  • 50gm Parmesan cheese
  • 100gm onions
  • 100gm garlic, chopped
  • 100ml Malaysian palm oil
  • 2 bay leaves
  • 300gm tomato concasse
  • 50gm basil leaves, torn
  • 100gm roasted red peppers, skinned and de-seeded, sliced
  • 20gm chili flakes
  • 100gm conchiglie pasta, blanched
  • 50gm Parmesan cheese
  • 80gm mozzarella cheese


Malaysian palm oil pesto

In a food processor, blend all ingredients to a smooth paste.

Arrabbiata sauce

  1. In a pan, saute the chopped onions and garlic using certified sustainable Malaysian palm oil. Add bay leaves and tomato concasse. Season to taste, and add torn basil leaves.
  2. When sauce has reached a boiling point, reduce heat. Add bell peppers. Mix well.
  3. Add chili flakes. Season.

Baked conchiglie

  1. Place blanched conchiglie in a cartoccio parcel. Cartoccio is a style of baking food in a folded pouch or parcel made of grease-proof paper or aluminum foil.
  2. Garnish with sliced Parmesan and mozzarella.
  3. Drizzle with Malaysian palm oil pesto
  4. Fold the parcel until sealed, and baked 10 minutes, or until cheese is melted.
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Recipe Name
Baked Conchiglie Arrabbiata with Malaysian palm oil pesto
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