Pasta al Caldo de Tomate (Pasta with Tomato Broth)
Warm up your evening with a comforting bowl of Pasta al Caldo de Tomate, a delightful dish that brings the essence of Spain to your table.
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Let it warm for about 1 minute.
Chop 1 onion and 3 cloves of garlic and add them into the pot. Sauté for 3-4 minutes until the onion becomes translucent.
Chop 500 grams of fresh tomatoes and add them to the pot. Stir well and let it cook for 5 minutes, allowing the tomatoes to break down.
Pour in 1 liter of vegetable broth and increase the heat to bring it to a boil. Let it simmer for about 10 minutes, stirring occasionally.
While the broth simmers, cook 200 grams of pasta in a separate pot according to package instructions until al dente. This usually takes about 8-10 minutes.
Once the broth has simmered, season with salt and pepper to taste, and stir in 1 cup of fresh basil leaves. Let it cook for another minute.
Combine the cooked pasta with the tomato broth, allowing the pasta to soak up the flavors for a couple of minutes.
Serve hot, garnished with extra basil if desired. Enjoy your warm bowl of Pasta al Caldo de Tomate!
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- Add a pinch of chili flakes for a spicy kick.
- Incorporate roasted vegetables like bell peppers or zucchini for extra flavor and nutrition.
- Top with grated cheese for a rich, creamy finish.
- Use ripe tomatoes for the best flavor.
- Feel free to blend the broth for a smoother texture if you prefer.
- Keep an eye on the pasta to avoid overcooking; you want it al dente.
- fat: 10 grams
- fiber: 6 grams
- protein: 12 grams
- calories: 350
- carbohydrates: 60 grams
This dish is rich in vitamins and minerals from tomatoes and basil while maintaining a healthy balance of carbohydrates, making it a nourishing meal.
