Zuppa of Fusilli and Potato |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In 'Saved By Soup' by Judith Barrett Ingredients:
1 teaspoon olive oil |
1 large onion, finely chopped |
2 medium carrots, finely chopped |
2 medium celery ribs, finely chopped |
1 garlic clove, minced |
1 medium yellow boiling potato, peeled, cut into quarters, and thinly sliced (yukon gold) |
1/4 cup tomato paste |
red pepper flakes, a pinch (to taste) |
6 cups defatted chicken broth or 6 cups vegetable broth |
2 cups water |
1/2 lb fusilli |
salt |
fresh ground black pepper |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
2 tablespoons freshly grated parmigiano-reggiano cheese |
Directions:
1. Heat the oil in a heavy 4-quart saucepan over med-high heat.
2. Add the onion, carrots, celery, and garlic and cook, stirring, until they begin to soften, 2-3 minutes.
3. Stir in the potato, tomato paste, pepper flakes, broth, and water.
4. Bring to a boil, cover the pan, decrease the heat to med-low, and simmer until the potato is falling apart tender, 20-25 minutes.
5. Increase the heat to med-high, add the fusilli, and cook, stirring frequently, until the pasta is tender but firm (al dente), about 10 minutes.
6. Season with salt and pepper to taste, then stir in the parsley and basil.
7. Serve with cheese.
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