I always liked tomato, I always liked pasta, I always liked soup in winter. When I came across a simple, easy to prepare, recipe that combined all three, it was obvious I had to try it. When I made it last eve, I knew it would become an instant favorite. From The Big Book of Pasta:
Tomato Broth and Angel Hair Soup
- 1 lb 2 oz ripe tomatoes, peeled and halved.
- 8 garlic cloves, peeled but left whole
- 1 onion, chopped
- 1/2 teaspoon saffron threads, slightly crushed
- 1 teaspoon sugar
- 1 bouquet garni
- 2 inch strip thinly paired lemon rind
- 2 1/2 cups vegetable or chicken stock
- 2 tablespoons extra virgin olive oil
- 10 oz angel hair pasta
- salt and pepper
- Put the tomatoes, garlic cloves, onion, saffron, sugar, bouquet garni, and lemon rind into a large, heavy bottom pan. Pour in the stock and bring the to a boil, lower the heat, cover and simmer, stirring occasionally, for 25-30 minutes, until the tomatoes have disintegrated.
- Remove the pan from the heat and let cool slightly. Remove and discard the garlic cloves, bouquet garni and lemon rind. Ladle the tomato mixture into a food processor or blender and process to a purée.
- Return the purée to the rinsed out pan and season to taste with salt and pepper. Stir in the olive oi, add the pasta and bring to a boil. Cook for 2-4 minutes, until tender but still firm to the bite.
- Taste and adjust the seasoning, if necessary. Ladle the broth and pasta into warmed soup bowl and serve immediately.
Enjoy, gentle reader, enjoy!