Ingredients with Measurements:
- 1 pound cosacavaddu (or other pasta)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Cook the cosacavaddu according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced tomatoes, broth, and dried basil. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Add the cooked cosacavaddu to the soup and heat through.
6. Season with salt and pepper to taste.
7. Serve hot with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 58g
- Protein: 12g
Substitutions for ingredients:
- Cosacavaddu can be substituted with any other pasta shape.
- Dried basil can be substituted with fresh basil.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Add chopped spinach or kale for extra nutrition.
- Use fire-roasted tomatoes for a smoky flavor.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- If the soup is too thick, add more broth or water to thin it out.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Croutons
- Red pepper flakes
Pairings:
- Garlic bread
- Caesar salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the pasta and soup to the recommended temperatures to avoid foodborne illness.
Food history:
- Cosacavaddu is a traditional pasta shape from Sicily, Italy.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with grated Parmesan cheese and a side of garlic bread.
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