Name: Minestra di Pasta e Pomodori (Pasta and Tomato Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 5-6
Cuisine: Italian
Ingredients: salt and pepper; grated mature pecorino Romano or parmesan cheese, to serve; 2 red onions, sliced very thinly; 4 tablespoons chopped fresh flat-leaf parsley; 150 g (5 oz) ditalini or conchigliette; 6 tablespoons extra-virgin olive oil; 3 garlic cloves, lightly crushed with the flat of a knife; 6 tomatoes, skinned and chopped coarsely; 1 dried chilli, crumbled

Preparation info

Serves
5-6

Difficulty
Easy
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.

Ingredients

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

Method

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.
Pour 1.5 litres (