Sicilian Potato and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 medium onion, finely chopped |
1 tablespoon extra-virgin olive oil |
2 tablespoons tomato paste |
1 pound yukon gold or other waxy potatoes, cut into 3/4-inch cubes |
3 good-quality vegetable bouillon cubes, dissolved in 1 cup of boiling water |
1/4 teaspoon crushed red pepper |
1 cup tubetti or other small pasta |
1 large tomato, cut into 3/4-inch dice |
3 tablespoons finely chopped mixed herbs, such as flat-leaf parsley, basil and sage |
salt |
1/2 cup mascarpone or sour cream |
Directions:
1. In a saucepan, cook the onion in the oil over moderate heat, stirring, until just softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the potatoes, bouillon, crushed pepper and 5 cups of water. Cover and bring to a boil. Stir in the pasta and cook until al dente, about 10 minutes. Stir in the tomato and herbs and cook for 1 minute longer. Season with salt and serve with mascarpone.
2. Wine Recommendation: 1995 Corvo Bianco or 1995 Regaleali Bianco, both from Sicily.
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