Subject: Minestra di Pomodori (Italian Tomato Soup)
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 18 2002 - 02:28:05 EDT
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FOOD FUNNY
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Pamela Barton of Stanwood, Washington writes, "Today's food funny
reminded me of when I was on an Italian cruise ship in the Caribbean.
My friend called room service and asked for two Dr. Peppers. A few
minutes later room service arrived with two rolls of toilet paper."
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TODAY'S RECIPE
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I have sung the praises of canned tomatoes in the past, but please
make sure you use nothing but the freshest, ripest tomatoes for this
classic soup.
Minestra di Pomodori (Italian Tomato Soup)
4 Tbs (60 ml) extra-virgin olive oil
6 large ripe tomatoes, peeled, seeded, and chopped
2-4 cloves garlic, finely chopped
1 onion, thinly sliced
4 Tbs (60 ml) chopped fresh parsley
6 cups (1.5 L) water
Salt and freshly ground pepper to taste
1 cup (250 ml) ditalini, orzo, or other small pasta
Freshly grated Parmesan or Romano cheese for garnish
Heat the oil in a large pot over moderate heat and saute the tomatoes,
garlic, onion, and half the parsley for 10 minutes. Add the water,
salt, and pepper and bring to a boil. Lower the heat and simmer
uncovered for 20 minutes. Add the pasta and simmer until al dente.
Garnish with the remaining parsley and serve with grated cheese.
Serves 4 to 6.
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