Minestra di Pasta e Pomodori

Pasta and Tomato Soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

In southern Italy, pasta and tomatoes are everyday food. Here they are combined in an earthy soup that is typically Mediterranean in favour.


  • 6 tablespoons extra-virgin olive oil
  • 3 garlic cloves, lightly crushed with the flat of a knife
  • 6


  1. Heat the oil in a large saucepan and fry the garlic until its aroma rises. Remove and discard the garlic. Add the tomatoes, chilli, onions and half the parsley to the saucepan and fry gently for 10 minutes, stirring frequently.
  2. Pour 1.5 litres (