Simple Italian "Piselli" Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup olive oil
one chopped onion
2 to 3 cloves garlic finely chopped or put through a garlic press
1 small can of tomato paste (or a 1/2 tube of the "good" stuff)
1 28 oz. can Italian peeled whole tomatoes
1/2 tsp. dried basil
1 tsp. dried oregano
pinch of dried mint
(The above herbs can be substituted with 2 tsp. of "Italian seasoning")
1/2 tsp. (or more if you like the heat) crushed red pepper flakes
salt & freshly ground pepper to taste
1 19 oz. can baby peas..or small peas...whatever...not drained
1 lb. small (not too small) pasta....elbows, ditali, small shells, small wagon wheels etc.
Parmesan or Romano cheese to sprinkle on top
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Directions: |
Directions:In a good sized pot that will hold everything...heat (medium) the olive oil. Add the onion and garlic, and saute until the onion is soft...if the garlic is browning...turn down the heat. Add the tomato paste and stir. Add the can of tomatoes by pouring in the liquid and squeezing each tomato with your hand - be careful...they squirt. Saute and stir, adding the herbs and red pepper flakes for about 3-4 minutes (it should be simmering). Add the can of peas, liquid and all. While your doing this...cook the pasta in a separate pot for about 10 minutes (it will finish cooking in the soup)...and drain, keeping a couple of cups of the pasta water. DO NOT rinse the pasta (may God have mercy on your soul). Pour the drained pasta into the tomato broth...adding some of the pasta liquid to make it as thin or as thick as you like.
Serve with the cheese to sprinkle on each bowl and toasted (or not) fresh Italian bread.
Buon Appetito! |
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