This is a simple recipe, easily put together at the last moment. If possible, use white onions rather than yellow, because they provide a better texture. Also, curry powders vary greatly in strength, so add
Place the Onions, garlic, curry powder, and olive oil in a stockpot and cook over medium heat until the vegetables just begin to color. Add the tomatoes, stock, wine, ginger, fennel, and red chile flakes, and simmer for 10 minutes. Correct the seasoning with salt and pepper. Just before serving, add the pasta and warm through. Serve in warm soup bowls, and swirl in a dollop of pesto, if desired.
If you like with Basil-Mint Pesto
© 2004 John Ash. All rights reserved.