Gluten Free Figurine Pasta with Tuscan Tomato Soup & Parmesan Crisp
Courtesy of chef Megan Barone
1 package (8.8 oz) BioAlimenta Gluten Free Figurine Pasta
2 Tbsp Trampetti Olive Oil + more for garnish
2 Large onions, sliced
2 jars (21.2 oz each) Radici Tomato pieces with Tuscan Giant Basil
4 cups vegetable stock (preferably homemade)
1 Tbsp Michele Ferrante Sweet Controne Goat horn Pepper powder
1/4 cup grated Parmigiano Reggiano
Piranske Soline salt to taste
Pepper to taste
10 large leaves fresh basil, cut into ribbons for garnish
1 cup shredded Parmesan cheese
1 Tbsp dried Italian herbs
Sauté onion in oil until soft over medium heat in a large saucepan, about 5 minutes. Add both jars of tomatoes (including basil pieces and liquid) and cook for 10 minutes, stirring occasionally, and breaking up tomatoes with the spoon.
Add 1 cup stock and bring to a simmer. Puree mixture with remaining stock and grated parmesan, adding more stock (or water) to achieve a nice smooth consistency. Strain soup to remove excess pulp and seeds. Return to stove and bring to a low simmer, taste for seasoning, adding salt and pepper as needed.
Meanwhile, cook figurine in well-salted water according to package directions, drain, and rinse in cold water to stop cooking for 2 minutes. Drain again, and add to simmering tomato soup.
Ladle soup into bowls, drizzle each with approximately 1 Tsp olive oil, top with basil ribbons, and serve with a parmesan crisp. Enjoy immediately. Tomato soup can be made in advance, but the pasta should be added at the last minute before serving to keep it al dente.
For the Crisp:
On a prepared (greased) baking sheet, sprinkle 1/8 cup cheese in a circle. Top with a sprinkling of the dried herbs. Repeat 8 times and bake at 325º F for 10 minutes or until lightly browned. Cool and serve. These will keep well in an air tight container for up to one week.