Mario’s Pasta in Broth
- 2 onions, finely chopped
- 1/4 lb. fingerling potatoes, cut into rounds
- 14 oz. Carmelina tomatoes
- 3 T. The Olive Tap’s Roasted Garlic Olive Oil
- 1 bunch scallions, sliced
- Bunch of fresh basil, torn
- The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- 4 cups broth (chicken, beef, or vegetable)
- Your favorite pasta
- Grated Parmigiano-Reggiano
Begin by slow-simmering pasta in broth, not separately in a pot of water. Use your favorite broth; chicken, beef, or vegetable will work. Heat the broth and keep warm.
In a large skillet, heat the EVOO and Garlic Olive Oil. Add the onions and potatoes. Sauté until the potatoes start to soften. Stir in the raw pasta and season to taste with salt and pepper. Add the tomatoes and 1/2 cup of the hot broth. Stir the mixture. When the pasta absorbs the broth, add the scallions and more broth. Keep stirring and add more broth as needed. The dish is ready when the pasta is cooked al dente. Add the basil, sprinkle with cheese, and serve.
Adapted from the Chicago Tribune Magazine