Pasta Shells alla Puttanesca

We love how the olives and capers tuck themselves cosily inside these pasta shells, or conchiglie, for bites salty delight. We reckon it's the perfect pasta shape for the Italian classic puttanesca sauce and because we like our heat with a little sweet, we've caramelise the eschalots first to smooth out the spice. Don't rush this step, it'll bring delicious depth to the dish.