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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Maria Luisa Scott and Jack Denton Scotts have traveled extensively and collected recipes from around the world. This is from A World of Pasta . Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 medium onion, sliced |
1 garlic clove, minced |
salt, to taste |
pepper, to taste |
4 medium tomatoes, peeled, seeded and chopped or 1 lb canned tomato, finely chopped |
2 cups hot water |
3 cups hot beef broth |
2 cups escarole, shredded and packed into cup |
3/4 cup semi de melone, melon seed pasta (or other small pasta of your choice) |
1/2 lemon, juice of |
1 tablespoon fresh mint, minced or 1 teaspoon dried mint |
Directions:
1. Heat the butter and oil in a large saucepan over medium heat.
2. Add the onion and garlic, season lightly with salt and pepper and saute until soft.
3. Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
4. Add the water, broth and escarole, simmer 20 minutes.
5. Stir in the pasta and cook 5 minutes or until it is al dente.
6. Stir in the lemon juice and mint leaves, simmer for 1 minute.
7. Taste for seasoning.
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