Baked Conchiglie Arrabbiata with Malaysian Red Palm Oil Pesto


Malaysian Red Palm Oil Pesto

  • 150 ml Malaysian Red Palm Oil
  • 50 g pine nuts, toasted
  • 2 cups basil leaves
  • 50 g parmesan cheese

Arrabbiata Sauce

  • 100 g onions, chopped
  • 100 g garlic, chopped
  • 100 ml Malaysian Palm Oil
  • 2 bay leaves
  • 300 g tomato concasse
  • 50 g basil leaves, torn
  • 100 g roasted bell peppers, skinned and de-seeded, sliced
  • 20 g chilli flakes
  • Seasoning to taste

Baked Conchiglie

  • 100 g conchiglie pasta, blanched
  • 50 g parmesan cheese
  • 80 g mozzarella cheese


  1. For the pesto, in a food processor, blend all ingredients to a smooth paste.
  2. For the Arrabbiata sauce, in a pan, sauté the chopped onions and garlic using Malaysian Palm Oil. Add bay leaves and tomato concasse. Season to taste, and add torn basil leaves.
  3. When sauce has reached a boiling point, reduce heat. Add bell peppers. Mix well.
  4. Add chilli flakes. Season.
  5. Place blanched conchiglie in a cartoccio parcel.
  6. Garnish with sliced parmesan and mozzarella.
  7. Drizzle Malaysian Red Palm oil pesto.
  8. Fold the parcel until sealed, and bake in oven until cheese is melted.