Pasta and cauliflower soup

Pasta and cauliflower soup

Zuppa di pasta e cavolfiore

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
250g Eggless pasta
2 garlic cloves, peeled and chopped
2 tablespoons olive oil
1.5 litres water
400g small cauliflower florets
2 tablespoons chopped fresh basil leaves
50g parmesan, freshly grated
extra virgin olive oil, to finish

Method

  1. Roll out the pasta by hand or machine to 2mm thick. Cut into short bent noodles, about 15cm in length and 3cm wide. Cover until ready to use.
  2. Fry the garlic in the oil for a few minutes until softened, then add the water and cauliflower. Bring to the boil, then cover the pan with a lid and simmer until the cauliflower is very soft, about 20 minutes. Now add the pasta and some salt and pepper to taste, and cook until everything is soft, about 5–6 minutes. Scatter over the basil and Parmesan and drizzle over a little stream of olive oil on top of each portion. Serve hot.

Alternative

  • My mother used to cook this fresh pasta soup when there was not very much food around, although the topping of basil, Parmesan and oil is a new invention which adds a lot of extra flavour. Romanesco, that perfectly formed lime-green head of vegetable, halfway between cauliflower and broccoli, was not available when my mother was cooking, but could be used instead of the cauliflower.
Tags:
Antonio
Carluccio
pasta
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