This rustic pasta is a great dish on a cold, rainy day when you need something to warm you up!
Servings: Serves 4–6
  • 1 pound any small pasta
  • 1 large onion , chopped
  • 6 cloves crushed (not chopped) garlic
  • Pinch of chili flakes
  • 1/4 cup olive oil
  • 1 bunch fresh oregano , chopped
  • 5 medium white potatoes , diced
  • 3 cups vegetable stock
  • 5 roma tomatoes , chopped
  • 1/2 cup chopped chunky parmesan cheese
  • Olive oil to taste
  • Salt and pepper to taste
  • Directions
    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.


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