Pappa al pomodoro soup
Sweet tomatoes & basil, good extra virgin olive oil
Pappa al pomodoro soup
Sweet tomatoes & basil, good extra virgin olive oil
“This Italian store-cupboard meal is a wonderful way to make a loaf of stale bread stretch further. It’s also brilliantly quick to put together – enjoy! ”
Serves 4
Cooks In21 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 464 23%
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Fat 27.4g 39%
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Saturates 5.4g 27%
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Sugars 9.9g 11%
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Salt 1.3g 22%
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Protein 13.3g 27%
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Carbs 44g 17%
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Fibre 3.8g -
Of an adult's reference intake
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Ingredients
- 4 cloves of garlic
- olive oil
- 1 bunch of fresh basil , (30g)
- 2 x 400 g tins of plum tomatoes
- 270 g stale ciabatta
- 40 g Parmesan cheese
- extra virgin olive oil
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Method
- Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly.
- Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan.
- Before the garlic starts to colour, add the tomatoes and 2 tins’ worth of water, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.
- Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.
- Finely grate and stir in the Parmesan, then taste and season to perfection.
- Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited