Pasta with the fish in the sea
One day my father in law came back home and announced: “I couldn’t find any good fish for soup” and my mother in law answered: “don’t worry, I’ll make pasta cu i pisci a mare”! At first I thought that she was kidding, but then she explained: “Today I want to do pasta with a soup, if we have the fish we’ll do it with the fish, if not, we’ll do it without the fish, but the same way”! So the fish remained in the sea, and we had pasta with the soup.
|Preparation||10 minutes||4 tbs Nonna Angelina's EVOO|
|Cooking||20 minutes||2 small cloves garlic chopped|
|4 medium size tomatoes or|
|Difficulty||Very Easy||10 cherry tomatoes pealed|
|Calories per serving||350||1 tbs capers (under salt)|
|6 cups boiling water|
|1 cup white wine|
|1 tls chopped parsley|
|7 oz. any small pasta for soup|
Sauté the chopped garlic in a pan with 2 tablespoons of Nonna Angelina’s EVOO for a few minutes, remember the garlic has to be
golden but not burned. Add the chopped tomatoes and the white wine and let the wine evaporate for a few minutes over high flame.
Rinse the capers and add to the soup with the hot pepper and the sea salt, lower the flame and let it simmer for 5 minutes. Add
the water and bring to a boil. Throw the pasta and stir, bring again to a boil and let it cook until the pasta is “al dente”. When the pasta is almost done, add the chopped parsley. When
ready to serve pour over the remaining 2 tablespoons of EVOO.