Sunday, December 17, 2017

Learn Italian

Learn Italian with Larry Aiello

Need to learn Italian before your upcoming trip?

Free eBook with audio lessons - all you have to do is subscribe to my newsletter!


Train Travel

Roasted Tomato and Pasta Soup | Print |  E-mail
Written by Larry Aiello   
4 servings

1 lb ripe Italian plum tomatoes, halved lengthwise 
1 large red pepper, quartered lengthwise and seeded 
1 large red onion, quartered lengthwise 
3 cloves garlic, unpeeled 
2 tablespoons olive oil 
5 1/2 cups vegetable stock 
4-5 fresh sage leaves, chopped 
1  pinch sugar 
1  cup tubetti 
salt and pepper 
balsamic vinegar 

1.  Preheat oven to 375°F. 
2.  Spread vegetables in a roasting pan and drizzle with oil. 
3.  Roast for 30 to 40 minutes or until vegetable are soft and lightly
charred, strring and turning them after 15 minutes. 
4.  Process the vegetables with 1 cup of stock until pureed. 
5.  Pour into a sieve placed over a large saucepan and press the puree
through into the pan. 
6.  Add stock, sage, sugar, salt and pepper and bring to a boil. 
7.  Add pasta and cook according to package directions for al dente. 
8.  Ladle into serving bowls and drizzle with a little balsamic vinegar. 


Add comment

Security code


We would really like your feedback. Tell us what

we need to add to make this the absolute best

Italian resource site. Click Here

Privacy Policy | Advertise | Disclaimer