Name: Kattoues Me Kima kai Tomata Conchiglie with Tomato Mince (Καττούες Με Κίμα και Ντόματα)
Ingredients: 500 g pork mince; 4 tablespoons olive oil; 1 brown onion (finely diced); 2 garlic cloves (chopped); 1 tablespoon tomato paste; 300 g ripe tomatoes (roughly chopped); 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); finely grated halloumi; pinch of dried mint

Kattoues Me Kima kai Tomata Conchiglie with Tomato Mince (Καττούες Με Κίμα και Ντόματα)

A hearty one-pot Cypriot pasta dish that combines tender pork mince with ripe tomatoes, warming spices, and pasta shells simmered in stock. Topped with grated halloumi and mint.

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Servings: 6 servings

Course: Dinner, Lunch

Cuisine: Cypriot

Ingredients Method

Ingredients

500 g pork mince
4 tablespoons olive oil
1 brown onion finely diced
2 garlic cloves chopped
1 tablespoon tomato paste
300 g ripe tomatoes roughly chopped
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 a cup of water, 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.