Spanish-style Pasta in Tomato Broth

Spanish-style Pasta in Tomato Broth


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About this recipe: This Catalan way of cooking pasta in a thick, fresh tomato sauce makes a rich side dish with meat or fish dishes.

Brenda Houghton

Serves: 4 

  • 500 g tomatoes, chopped
  • 1 garlic, peeled
  • 150 g onions, chopped
  • A strip of orange zest, about 2 inches long
  • 2 bay leaves and 2 sprigs of fresh thyme, tied together
  • 10-12 strands saffron
  • 600 ml vegetable stock
  • A pinch of caster sugar
  • 1 tablespoon olive oil
  • 225 g vermicelli, broken into pieces
  • Salt and black pepper to taste
  • To garnish: sprigs of fresh basil

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Put the tomatoes, garlic, onions, orange zest, herbs, saffron, stock and sugar into a pan and bring to a boil. Cover, reduce the heat and simmer for 20 minutes.
  2. Discard the herbs and zest, then purée the broth in a mixie.
  3. Return the purée to the pan and stir in the oil, vermicelli, and salt and pepper to taste. Bring to another boil then simmer, uncovered, for 8-10 minutes, stirring occasionally, until the pasta is cooked and the broth has thickened. Season to taste and serve, garnished with basil.

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