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By Mary Contini
2 tbsp extra virgin olive oil
1 clove garlic
1 piece dried red chilli
1 onion, very finely chopped
450 g (1 lb) tinned tomatoes
2 floury potatoes, peeled and diced
Sea salt
A handful of ditali rigate pasta (or small chunky pasta)
Parmigiano Reggiano (parmesan) to serve
Warm the oil in a saucepan and add the garlic and chilli to flavour.
Add the onion, stir to coat with the oil. Put the lid on and cook onion slowly until soft and translucent. Don’t let it burn.
Whiz the tomatoes in a liquidiser and strain out the seeds by pressing through a sieve. (Mary sometimes uses a packet of tomato passata instead.)
Add the sieved tomatoes, potatoes, 500 ml (18 fl oz) of water and 1 tsp of salt to the pan.
Cover and cook for 30 minutes or so until the potatoes have softened.
Add a further 500 ml (18 fl oz) of water and the pasta. Stir and cook for 10 minutes until the pasta is al dente. Check seasoning and serve in big, warm bowls topped with freshly grated parmesan cheese.
Mary often poaches a couple of eggs in this soup. When the pasta has started to cook, break one or two eggs onto the surface and let them poach gently as the pasta finishes cooking.
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