Fresh ripe summer tomatoes form the back bone of this Orecchiette Pasta Soup, this dish is full of the flavours of summer in my garden.
I see a load of people cooking lighter meals in the summer but for me I work hard in often brutally hot weather in the summer. As a result I need need my food to be robust enough to keep me going but still light and fresh in flavour.
This Tomato and Orecchiette Pasta Soup is my idea of the perfect hearty meal that does not feel like a chore to plough through. The Orecchiette Pasta provides plenty of energy and is complimented with all of the flavours that are good in my garden at the moment given a wee punch with some store cupboard favourites.
Oh yeah did I mention it is really quick? Super quick in fact just 30 minutes and that includes 10 minutes of prep that I like to do in the garden rather than our cramped and often too warm kitchen.
It would seem that everything I cook at the moment is all about tomatoes, I reckon the 100kg harvest we expected may increase by at least 50% this year… Oopsie!
So I reckon there will be a few more jars of the Tomato Passata recipe I shared a short time ago made this year, not that it is a major heartache of course.
Whilst I am rambling, we heard this week about another bloody scheduled power outage for our wee village, the eighth and ninth so far this summer. However this time we are heading away for a couple of nights to see a new part of Hungary.
In fact if my schedule goes to plan you should be reading this as I am relaxing in a thermal spa in the beautiful northern Hungarian town of Viségrad.
- 500 g Plum Tomatoes
- 1 Tsbp Oil from Sun Dried Tomatoes
- 1 Onion, Medium dice
- 4 Garlic Cloves, Mashed
- 50 g Sun Dried Tomatoes, In oil cut into a medium dice
- 1 Tbsp Sweet Paprika
- 1 Tbsp Cornflour
- 125 g Orecchiette Pasta
- 500 ml Vegetable Stock
- 2 Tbsp Basil Pesto
- Salt and Pepper to Taste
- Place a small cross in the base of the tomatoes with a sharp knife.
- Bring a large pan of salted water to a rolling boil and drop in the tomatoes for 60 seconds.
- Remove the tomatoes from the water and set aside until cool, they should now be easy to peel, when peeled cut in to largish chunks, about 1.5cm in size.
- Meanwhile add the Orecchiette pasta to the water and cook as per the instructions should take no longer than 15 minutes.
- Heat the oil from the sun dried tomatoes a pan over a medium heat and fry off the onions until they begin to soften which should take about 5 minutes.
- Now add in the garlic and cook for a further minute.
- Stir in the peeled tomatoes, paprika, sun dried tomatoes and vegetable stock and bring to a rapid boil for 10 minutes.
- Mix the cornflour with 3 tablespoons of water and stir in to the tomato soup and add the by now cooked and drained pasta and cook on for a further 2-3 minutes.
- Check for seasoning before serving and add a generous dollop of pesto to the bowl to be stirred in by the diner.
Serve with a nice 'loaf' of bread.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 399 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 4mg Sodium: 1019mg Carbohydrates: 48g Fiber: 8g Sugar: 11g Protein: 11g