Servings: Serves 4–6
Prepare pasta according to package directions, al dente style. Meanwhile, in a medium-sized pot, sauté onion, garlic and chili flakes in olive oil until tender. Add oregano, potatoes and stock. Cook until potatoes are barely tender; add tomatoes. Continue cooking until potatoes are done.
Remove half of the soup and puree with a hand blender. Pour back into the pot and cook for one minute. Adjust the thickness with extra stock if necessary. Add pasta and cheese; garnish with additional chopped oregano and, if desired, drizzle with olive oil before serving.
Published on January 01, 2006